MAURICIO SALAVERRIA | Natural Anaerobic

Price Paid Directly to the Producer

We paid Mauricio $4.25 USD/lb for this lot in February 2023, at the time of the purchase agreement.

This price is determined based on his production costs (labor, products, transportation), rather than the C market price, with a hearty margin to ensure the viability of his work.

But this relationship goes far beyond the price received. It’s a long-term commitment, designed to provide financial stability for Mauricio and to contribute to the sustainability of coffee farming.

Producer: Mauricio Salaverria 
Farm: Finca Himalaya
Region: Ataco, Ahuachapán, El Salvador
Variety(ies): Caturra
Process: Natural Anaerobic
Altitude: 1500m+

Variety

The Caturra is a natural mutation of the Bourbon variety, renowned for its productivity and vibrant cup profile. When grown at high altitudes, it develops a remarkable sugary complexity. Combined with the natural anaerobic process, the classic Caturra profile is transformed: the bean intensely absorbs the sugars from its own cherry during fermentation. This lot offers a coffee with a creamy, deep body, vibrant acidity, and notes of red fruits, cocoa, and a finish reminiscent of maple syrup.

Drying & Fermentation Process

To achieve this exceptional profile, the Caturra cherries are hand-picked at peak maturity and sorted by flotation to keep only the densest beans. The secret lies in the anaerobic fermentation: the whole cherries are placed in airtight tanks deprived of oxygen for several dozen hours, allowing for precise control over temperature and flavor development.

Finally, the cherries are placed on African beds for slow and uniform drying in the sun. They are meticulously turned every 30 minutes during the day to ensure perfect stability until the grain reaches the ideal moisture level, encapsulating the full richness of this avant-garde treatment.