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El Salvador: Mauricio Salaverria, Villa Galicia ◍
  • El Salvador: Mauricio Salaverria, Villa Galicia ◍
El Salvador: Mauricio Salaverria, Villa Galicia ◍

El Salvador: Mauricio Salaverria, Villa Galicia ◍

Baked Peach, Cinnamon, Dried Herbs
Producer Mauricio Salaverria
Farm Villa Galicia, Ataco, Ahuachapan, El Salvador
Method Natural
Varietal Pacamara
R.Profile Medium - Best for Espresso
$28.50
Next Roast: September 01, 2025
Enjoy free delivery on all orders over $69
About Producer & Farm

About Producer

Mauricio Salaverría grows coffee in El Salvador’s Ataco and Apaneca regions, where shade-grown practices and layered drying patios bring out clean, expressive flavours. Known for his meticulous care, each lot is tracked by harvest date and processed with precision. He also reuses cherry skins to craft cascara tea from his Bourbon and Pacamara varietals — a reflection of his creativity and care for the environment.

About the Farm

Villa Galicia, in Ataco, El Salvador, has a humid, windy climate, unique clay soil, and 50% shade from large trees. Coffee trees grow up to 2 meters tall under the heavy shade, thriving in nutrient-rich soil fertilised naturally with organic matter. All coffee processing and drying are done on-site, with the farm's high altitude and windy conditions providing ideal drying environments for exceptional coffee quality.

 
Processing Method

Natural Processed

Ripe cherries are hand-picked and sorted, then slowly dried on raised beds for 20–30 days. Beans are stored in pods after drying to enhance sugar and fruit flavours before export.
More Flavour Info

Overall Cupping Score*: 82

Espresso
• Acidity: Low
• Body: Syrupy
• Sweetness: Medium - stewed stone fruit
• Aftertaste: Medium - lingering cocoa nibs

*Cupping score based on the Coffee Value Assessment (CVA) form

Brew Guide

Espresso
• Coffee to Water Ratio: 1:2
• Time: 27 seconds
• Temperature: 94C
Roasting Profile

• Roast level: Medium
• Total roast time: ~8 minutes 13 seconds
• End temperature: 206 °C
• Development time: 1:38 (~20% dev ratio)

Why it matters:
The medium roast enhances sweetness and body, emphasizing warm fruit and spice while keeping the complex natural character of the Pacamara variety.
When to Open & Best Enjoyed

Espresso

Ready to open: Day 7 — can be aged and remain unopened til Day 34

After opening: Enjoy within 28 days

Why?
Espresso needs more rest than filter. During the first week, the coffee is still releasing gas, which can cause uneven extraction, mute flavours, and introduce sharp acidity. Allowing it more time lets the flavours settle, producing a more balanced, sweet, and structured cup.

(Once opened, coffee begins to age faster due to exposure to air. Enjoy within this period for the best experience.)
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