EL SALVADOR
blue grapes ∙ cherries ∙ cherry plum
Buena Vista is a unique, dry processed coffee from Jose Antonio Salaverria’s farm Buena Vista located in the Santa Ana region of El Salvador. This region is known for coffees reflecting the characteristics of the volcanic soil and the terroir of many distinct micro-climates. Buena Vista is a combination of Bourbon, Pacas and Catuai varieties.
offee farmers in El Salvador have been held in high prestige since the introduction of Cup of Excellence in 2003. This competition has made local coffee drinkers and farmers realise that growing coffee unique to the area has a considerable commercial potential.
Although El Salvador is widely known as a top quality commodity coffee producer, Buena Vista is a small coffee plantation owned by Jose Antonio Salaverria. The Salaverria family has been producing coffee in the Northwest of El Salvador for almost 100 years. Their coffee growing areas consist of a great number of farms Jose Antonio has inherited or bought over the last few years. Buena Vista is a part of this farm group and a source of great pride for the family. Moreover, the coffee grown on the family’s farms is now separated according to the different farms and the produce can be traced back to the lot. The Salaverria family’s original farms and mill are just outside of the village of Concepción de Ataco at the northern end of the Ahuachapan-Ilmatepec mountain range. The coffees are all processed at the family’s mill, El Molino. The coffee in your hands is a combination of Bourbon, Pacas and Catuai varieties that are grown on the volcanic soil of Buena Vista.
During the harvest well-trained pickers are given good incentives to select ripe cherries only. The coffee is then brought down to the patios at the El Molino mill for sundrying. The mill is only used for production of natural sundried coffees. The coffee is spread out in a medium layer at clay patios. The beans are moved and turned every hour for the the first few days, then every second hour for a day and gradually with longer intervals as the coffee is getting more stable and the moisture content is reduced. The process is monitored closely to avoid any unwanted over-fermentation typical to some naturals. The drying takes 13-18 days and then the coffee is sorted according to size and quality. Factors such as soil, climate, weather conditions, varieties and altitude have all determined the character of this coffee.
... To achieve the best taste experience possible use soft water and freshly ground coffee. Let it rest for a week after roasting but consume it within one month. Enjoy! the Casino Mocca team
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photo by the Nordic Approach
Buena Vista
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