El Salvador

Divisadero

Wild red fruit-driven Pacamara

This anaerobic Pacamara has been produced by Mauricio Salaverria in El Salvador’s Apaneca mountain range.

Mauricio Salaverria’s family has been in coffee since the late 1800’s.

Producer
Mauricio Salaverria
Coffee expression
A fruity & wild coffee

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Anaerobic Pacamara

Divisadero

Divisadero is one of the Salaverria family’s coffee farms, today mainly managed by Mauricio. The Salaverrias have been in coffee since the late 1800’s, initially planting coffee on the land now known as Finca Himalaya. Finca Himalaya is located next to the Divisadero plot, and the two share processing facilities. The farms lie at 1500 masl in the Apaneca mountain range, in the same volcanic spine as the Santa Ana volcano, where we have purchased several lots in the past from Aida Batlle.

The hard work and quality here is clear, Mauricio’s coffees have reached the national finals in Cup of Excellence in 2004, 2010 and 2014. Divisadero is his newest project, having only started managing the land in 2009. Mauricio’s cousin was leaving El Salvador for Canada, and wanted to see his land in good hands. Following his previous success with speciality coffees, Mauricio was more than pleased to take on the extra five hectares, and set about expanding his project from Himalaya to Divisadero.

This lot is an anaerobic Pacamara, picked in March of this year. The ripe cherries are placed in plastic tanks and sealed for 72 hours, before drying directly on raised beds, in-cherry. This leads to a high degree of process character in the cup, coming across as candied red fruits, like strawberry and redcurrant. The floral characteristics of the Pacamara varietal are preserved, reminiscent of black tea, while the cup is tied together by a deep brown sugar sweetness.

Technical Data

Producer
Mauricio Salaverria
Region
Apaneca
Altitude
1500 masl
Varietal
Pacamara
Process
Anaerobic
Harvest
March 2022

Anaerobic Process

The coffee is first pulped mechanically, removing most of the fruit, as with a white honey process. The parchment coffee and almost gel-like mucilage are then packed tightly into a small fermentation tank, and sealed with almost no oxygen present. As the fermentation starts to occur, carbon dioxide is produced, creating a completely anaerobic environment, and also high pressure within the tank. This affects coffee flavour in two ways.

An anaerobic environment favours a very different set of fermenting bacteria and yeast, leading to a dominant lacto-fermentation. The pressure also forces coffee juices into the seed itself, adding more fermentable sugars to continue the process. The coffee is then dried with the mucilage still attached, as with a honey processed coffee. All of this adds layers of complexity to the final cup.

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Divisadero

Technical Data

Anaerobic Process