This is a project with an El Salvadorian producer, Jose Antonio Salaverria and his two sons Andres Salaverria and Jose Antonio Salaverria the younger. They are now the 6th generation of coffee producers. The ancestors started with coffee in Huachapan. Jose Antonio Senior was offered a house from his father in 1970, but told him he wanted a farm instead. And he was given Finca Los Nogales, that’s still in the family and one of the farms we are buying from the group.
The coffees from the different farms are all processed at their central mill, Las Cruces. They bought Beneficio Las Cruses in 1990 and have done a lot of improvements since then. A lot of their success is based on their passion for coffee. They have been hard working and realistic, patient and focused on quality to make it sustainable. They have also managed to build a great team. Jose Antonio considers the workers and the team as the biggest asset.
They have three different main areas of coffee production around the Santa Ana volcano in El Salvador. They have always been producing high quality at a larger scale, but previously the coffee was mainly separated into a few brand names based on the three main areas, such as Santa Rita, San Francisco and El Molino. El Molino is an old mill with surrounding farms and was bought 80 years ago by the family. The farms at El Molino is about 100 years old. They have had the San Francisco complex from about 2002. Santa Rita from 2005.
But their three coffee growing areas actually consist of a great number of initial farms and new farms they have inherited or bought over the last decades. When we started a quality program with them in 2011 they started to do way more lot separation.
They basically started to separate out several small farms and blocks with the better altitude, quality potential and growing conditions.
This is part of a long-term project. We are pre-contracting most of the coffees based on three-year contracts. We are not only doing the separation by farms and blocks (tablones), but are also trying to optimize quality by changing the process to prepare a different and value-added product. It’s basically done by changing the preparation from the coffees are picked by blocks and enters the pulper, through fermentation and soaking as well as the drying methods.
They also have a number of different varietals at their farms, and are currently doing a lot of experiments. The majority is still a mix of the old traditional Bourbon Elite, and something they call Hibrido San Fransisco which is a mix of Bourbon Elite and Pacas.
Santa Ana, Apaneca Ilamatepeque
El Pedregal, San Francisco
Jose Antonio Salaverria & sons
60,86kr pr kg
Medium to dark (great for espresso, bialetti or milk based filter coffee)
Plum & Almonds
Having spent some time living in Andean Ecuador, only a few hundred kilometers south from where finca Los Idolos is located in Nariño, Colombia in the south western corner of Colombia, I am reminded of the immense variety of geography, climates, ecosystems, and subsequent biodiversity of this area of the world. This coffee from Edgar Meneses at Finca Los Idolos has a plum-like acidity, gentle sweetness, and is well balanced by an almond and creamy yet clear and clean body.
Earl Grey & Rosehip
It’s calm with a lovely lightly bitter black tea aftertaste, has a grounded structure, and it doesn’t have that super typical natural funkiness (though definitely still a natural). There's fruit as you'd expect: papaya and lime. We're happy to share this easy drinking coffee as we roll into summertime.
Honey & Rose
Sold out. That feeling when it’s still a little brisk outside, and you can’t help but sit in the bright sunshine, letting it warm you after the long dark winter. That is what this coffee is — it’s highly anticipated springtime, finally right around the corner. This cup contains honey sticky sweetness and rose; it’s balanced with a hint of refreshing bitters.
Everyone has their favorite. Be it Kvik Lunsj, Firkløver, or Helnøtt, we all have that one particular Norwegian chocolate bar that we gravitate towards. This tasty coffee from Finca Los Pirineos in El Salvador is those of you who can’t get enough Fruktnøtt in your life.
Orange & Almonds
A bright Colombian; this is a classic coffee from Hugo Guarnizo in the Tarqui department of Colombia. It was harvested during the secondary smaller harvest that occurs in Colombia; this is known colloquially as the mitaka.
Star Anise & Dark Syrup
Sold out. Another stunning coffee from the Caballero Collective in Honduras. This coffee has the best of both worlds, with a lot of brightness and a lovely, full, syrupy body.