FARM: El Martillo
WET MILL: Las Cruces
PRODUCER: Jose Antonio Salaverria
ALTITUDE: 1650 masl
REGION: Apaneca Ilamatepec, Santa Ana Region
VARIETALS: Local Bourbon/ Pacas hybrid (San
Francisico variety) and Pacamara
PRODUCTION: Pulped and demucilaged with Jotagallo eco pulpers. Soaked and patio dried
TASTING NOTES: Buttery nougat sweetness, hazelnuts, melon acidity with a balanced dried fruit finish.
Nordic Approach have committed to a long-term project with Jose Antonio Salaverria and his family, to optimize quality by changing the process to prepare a different and value added product. It’s done by changing the processing and drying methods as well as through increasing the lot traceability and separation.
They have separated out several small farms and blocks where they will do extensive work on quality.
PROCESS: Well-trained pickers are given good incentives to select ripe cherries only. The coffee is brought down to the Las Cruces wet mill some kilometers down the road in the afternoon to be processed. They use new Jotagallo eco pulpers with mechanical demucilager to remove the skin, pulp and about 70% of the mucilage. The parchment is soaked over night in clean water, and then rinsed once more before being dried. The parchment comes out bright and clean with no residue or mucilage.