Complex & Mellow with notes of mixed nuts & Jasmine.
Mauricio Salaverria is a legend around the world with top roasters and cafes. His coffees are often featured in roasting and barista competitions due to the complexity and flavor characteristics found in his beans. Very few farmers we’ve met possess the incredible passion that Mauricio does. Each time we walk through his farms, it is immediately apparent that Mauricio has deep in love and passion with his coffee. He cares for his trees deeply and was incredibly excited to show off all of his favorite cultivars. Mauricio loves to experiment with different ways to process his coffee. His milling stations were more like laboratories, with different experimental lots all over the place. This wouldn’t be possible if not for Mauricio’s terrific palate. He is tough on his coffees and doesn’t accept anything less than near perfection. His approach to growing coffee is very similar to how we roast it: experiment, taste and try again until it’s perfect.
Maurico’s experimental side also extends to the types of coffees he grows at his farms. This particular coffee though, showcases his ability to process coffee in unique ways. Anaerobic Fermentation has become an increasingly popular processing method and involves fermenting the coffee in an environment sealed off from air - often in barrels, or a sealed tank of some sort. What this does is allow the processing to be controlled at different temperatures and speeds. The theory is, it can potentially be a more predictable outcome when compared to processing in the open elements which is typical. This anerobic approach has been adopted by wine makers. This particular coffee is uniquely clean and yet complex.