El Salvador, Miramar

This farm is not owned by the Salaverria family but by a close friend who the family have worked with for years. Dr. Mauricio Saurbrey named the farm for its well located positioning near the ocean, ‘mar’ means ocean and ‘mira’ means look. It’s locations means that is gets winds from the Pacific Ocean. Locally the farm is known for its Bourbon elite, that is said to be the most prestigious of Bourbons.

Processing: anaerobic washed

Coffee is harvested by selectively picking only the fully ripe cherries. The lot is hand-sorted at the farm. The cherries are taken to Beneficio Las Cruces, and are then soaked in water to clean the cherries and remove floaters. Coffee is placed in fermentation tanks for 84 hours under shade in a temperature-controlled environment.

Coffee is depulped and the mucilage is mechanically removed. Then, it is placed in fermentation tanks and soaked under clean water for 10 hours. The cherries are taken to patios and placed on thin layers for the first 48 hours. After this time, the layers are thickened and coffee is constantly moved until moisture is at 10%. The average drying time is 21 days.