La Ilusion
Cultivation & Harvest
The most impressive thing with coffees from Salaverria is the overall quality of picking: deep blood red and uniform color. Considering the volumes they are doing in total it is pretty amazing!
The coffees are for the most part processed based on trials and adjustments we made at the wet mill. They are using eco pulpers called Jotagallo that are doing about 80% mechanical demucilaging. Their standard procedure is to take the parchment from the pulpers directly to the patio for drying. For this particular lot, cherries were fermented in tanks for approximately 80 hours.
About this coffee
Cupping score: 86.75
Farm: La Ilusion
Producer: Salaverria family
Region: Apaneca
Altitude: 1540 – 1650 MASL
Variety: Bourbon
Processing: natural anaerobic
Variety
Bourbon – The Bourbon variety is a significant Arabica coffee type, known for its sweetness with notes of brown sugar and fruit like cherry and peach. It’s a parent to many other varieties and often delivers a well-rounded, balanced cup.
Natural
Natural process, also known as dry process, is a traditional coffee processing method where the coffee cherries are dried whole in the sun, allowing the beans to ferment inside the fruit. This results in a coffee with pronounced fruity and sweet flavors, often described as having notes of berries, jam, and a heavier body.
