Nestled near the Santa Ana volcano in Ahuachapan, El Salvador, this coffee originates from a region known for its rich volcanic soils and ideal coffee-growing microclimates. The high elevation of 1700 meters creates perfect conditions for slow cherry maturation, concentrating complex flavors and developing the coffee’s distinctive characteristics.

The Salaverría family represents six generations of coffee production, with a deep commitment to quality and sustainability. Since 1970, when Jose Antonio Sr. chose to inherit a farm over a house, the family has continuously innovated, purchasing Beneficio Las Cruces mill in 1990 and developing specialized organic fertilization techniques to combat agricultural challenges.

This extended washed process begins with careful cherry selection, followed by pulping in fresh water and a unique 72-95 hour aerobic fermentation. This prolonged fermentation enhances the coffee’s clarity, complexity, and shelf life. After fermentation, the beans are thoroughly washed and carefully dried on raised beds for up to 15 days, ensuring optimal moisture removal and flavor preservation.