Over a century ago, Don Manuel Ariz left his native Galicia and arrived in Ahuachapán, El Salvador. Mr. Ariz then had the idea to invest in a small coffee farm, Villa Galicia, 13.5 hectares of clay soil.
Today, Mauricio Salaverría, Don Manuel's great-grandson, continues the family tradition with six small farms at altitudes between 1,300 and 1,600 meters. He has mastered the different processing methods, and his coffees won the Cup of Excellence (CoE) in 2011, 2013, and 2015.
Mauricio is a producer of exceptionally high-quality micro-batches. He stands out for his innovative efforts, his respect for the environment, and the good working conditions he provides to his employees.
THE FARM
Divisadero is a farm located at an altitude of 1,600 meters, in the high hills of an area known as the "path of flowers." It primarily cultivates Gesha and other exotic varieties.
Divisadero has a clay and volcanic soil composition that produces high-quality coffees that have won awards in the Cup of Excellence competition.
But what truly sets it apart is its anaerobic brewing process. The result is a very clean, deep, and fruity final cup.
THE GRAINS
Producer: Mauricio SalaverríaOrigin: Ahuachapán, El Salvador
Process: anaerobic fermentation
Variety: gesha
Altitude: 1,650 meters above sea level
Tasting notes: A very complex coffee with pronounced fruity notes. On the palate, it's a long, lingering coffee. It's reminiscent of blueberry and green strawberry jam. Sweet like honey and with a milky note.
THE IMPORTER
In July, we received a call from Alejandro, QC at Mare Terra Green Coffee, offering us something unique and out of the ordinary. It was a batch from coffee producer Mauricio Salaverría. From there, you can probably imagine the rest...
Mare Terra Coffee is a specialty green coffee importer headquartered in Barcelona. Its mission is the constant search for the world's finest coffees, with a strong belief in promoting single-estate coffees and building and strengthening relationships between producers and roasters.
THE RECIPE
We offer these guidelines to help you develop a recipe, but keep in mind that it may change depending on the equipment you use, the mill, and the water.*
I N 20 grams of coffee
OUT 300 ml in a cup
No. of pours 5 -> 40 ml, 80 ml, 60 ml, 60 ml, 60 ml
Time between vertigo 40 seconds.
Water temperature 92ºC
