El Martillo

Andres and José Antonio are the sixth generation of professional coffee farmers in the Salaverria family. The family initially started growing coffee in the Ahuchapán region, and today they oversee multiple plantations connected to a central processing plant near the Santa Ana volcano. The Las Cruces central processing station was bought in 1990, but some of the plantations owned by the family are over 100 years old. The Finca El Martillo plantation, spanning 19,5 hectares, is a result of the Salaverrias’ long-term plantation improvement plans. The plantation is home to the Bourbon and Hibrido de San Francisco arabica varietals. The daily harvest is picked by hand, after which the cherries undergo various fermentation and drying processes. This lot has been fermented in an anaerobic environment and then finished with a traditional wet process, resulting in an acidity best described as balsamic cream.