El Salvador Jasal Orange Geisha Anaerobic Natural
Pineapple, Cherry, and Apricot on a anaerobic natural build.
SV · Anaerobic Natural
Producer
Andrés Salaverría’s lots are carried by 2 different roasters. The same coffee, interpreted by 2 different roasting curves; a comparison nobody else can show you.
Producer overview
Andrés Salaverría produces coffee in the Apaneca-Ilamatepec region of El Salvador. His farm operations are situated at an altitude band between 1300 and 1500 meters.
The varietal landscape on his farms includes Caturra and Bourbon. These traditional cultivars form the basis of his current production profile.
His process portfolio demonstrates a focus on both traditional and modern techniques. The catalog reflects both natural and anaerobic natural processing methods.
The catalog footprint for Andrés Salaverría includes two distinct lots carried by two different roasters. Recent catalog entries include the El Salvador Jasal Orange Geisha processed as an anaerobic natural for Klatch Coffee, and the Buena Vista Natural Espresso, a Caturra and Bourbon blend processed as a natural for Right Side Coffee.
His work is characterized by a balance between established regional varietals and experimental processing techniques.
Distilled from catalog data, COE history, and reviewer coverage.
Producer profile
Varietals
Processes
Altitude
1300–1500m
Pineapple, Cherry, and Apricot on a anaerobic natural build.
SV · Anaerobic Natural
Expect Chocolate, Peach, and Cherry from this natural.
Apaneca-Ilamatepec, SV · Natural
Related producers
Same country, shared varietals; other farmers whose lots Cherrybook has catalogued.