We had the opportunity to visit our friends back home and we didn't waste it.
A few weeks ago, we were fortunate enough to visit some of our most important producers in Central America. A tour of countries that have (un)accustomed us to excellence, exporting coffees of exceptional quality.
We leave you this link to the video we created.
We start in El Salvador, where Andres Salaverria, fifth generation of coffee growers in Jasal Coffee He welcomed us with open arms, showing us both his home and his estate.
It was the ideal moment to reconnect with the origin of our coffees Puma o Little frogs, and also to bring to life two new Hidden® specialty processes that will soon be on our shelves. These are the natural fermentation tanks (without additives or added foreign elements) used:
From farm to farm
During our stay in El Salvador, we visited several farms where our coffees are produced:
📍 San Francisco Estate
Sugar farm San Francisco Located in the coffee-growing region of Apaneca – Ilamatepec, it has 300 hectares of coffee and is one of the most important farms of the Salaverria family, which houses a natural forest reserve. Its rich volcanic soils make the San Francisco farm an ideal setting for growing coffee. The type of cultivation is under native shade, managed through selective logging, pruning is carried out in a traditional way and the fruit is harvested by hand-picking.
📍 Miramar Estate
Finca Miramar is located on the slopes of the San Salvador Volcano, between 1650 and 1700 meters above sea level. Thanks to its altitude, rich volcanic soils, and a microclimate influenced by its proximity to the Pacific Ocean, it offers ideal conditions for growing specialty coffee.
The estate primarily grows traditional varieties such as Bourbon and Arabigo. The plants are grown under natural shade and in a carefully managed environment, allowing for slow, even ripening of the cherries, key to achieving complex and well-structured cup profiles.
Although it's not part of Andrés Salaverría's group of farms, there is a close collaboration: their microlots are processed at the Las Cruces mill, under Andrés's supervision. There, they experiment with techniques such as anaerobic fermentation and prolonged drying on raised beds, further enhancing the profile and traceability of these coffees.
📍 Dry Mill “El Molino”
The El Molino coffee mill is one of the Salaverría family's historic facilities, acquired approximately 80 years ago. It is part of the three main coffee production areas the family owns around the Santa Ana Volcano, along with the areas of San Francisco and Santa Rita. These regions have been instrumental in producing high-quality coffees for the family..
Although currently most of the Salaverría family's coffees are processed in the Las Cruces Benefit, which they acquired in 1990 and have significantly modernized, El Molino remains an important part of their coffee heritage. Andrés's history and experiences at El Molino have influenced his approach to quality and innovation in coffee production.
