Red fruit aromas
If you want to talk to an expert in microlots, Mauricio is the place to go. Innovative in coffee preparation processes, very careful and, most importantly, always smiling. We are working on its Villa Galicia, Divisadero & Himalaya farms, introducing this year, Cruz Gorda and the El Copo plot!
More than a century ago, Don Manuel Ariz left Galicia, Spain and arrived in Concepción de Ataco, in Ahuachapán in an area known by its inhabitants as the place of "high springs". Señor Ariz then had the brilliant idea of investing in small plots of land nearby, starting with 13.5 hectares of clay-limestone soil that today make up the Villa Galicia farm of Mauricio Salaverria.
Located in Apaneca, in the heart of the mountainous area known as "The Flower Route", El Divisadero is a 6 hectare plot of one of the oldest farms in El Salvador: Himalayas. This plot located at an altitude of 1600 meters is planted mainly with Bourbon, Caturra, Pacas and Pacamara. Divisadero has a very good clay and volcanic terroir, which produces coffees often awarded at the Cup of Excellence.
Mauricio has invested in an ecological processing plant within the Villa Galicia plantation, where he processes all of his coffees, which allows him to master the coffee preparation process to perfection.
El Divisadero is also characterized by a very strong valuation of shade and therefore trees. Complementary to coffee cultivation, shade trees help protect the soil and reduce the water stress of coffee trees in the dry season, promoting soil drainage. They are also useful barriers to the wind, which is harmful to coffee trees. Mauricio devotes his efforts to being a producer respectful of the environment, but also of his workers, with higher wages than elsewhere.
A very rich aromatic palette dominated by gourmet notes from the start: chocolate, honey, which gives way to a beautiful sweetness and freshness reminiscent of the subtle fragrances of mandarin.
The acidity is not very marked, the body is round, silky. The structure of the cup is definitely marked by sweetness, and the finish offers notes of sweet spices (vanilla) and exotic fruits.
What is specialty coffee?
Specialty coffee is a top-of-the-range coffee known as “rare”, with unique characteristics in the world. It is cultivated in the highest altitudes of the world, in family plantations whose objective is the superior quality, signed by a manual harvest in order to guarantee the perfection of the grain. The terroir coffees are carefully sourced for the care taken by the producer, a superior manual and selective harvest, full traceability, a cultivation method and a respected and controlled treatment process.
What is the Score?
The Specialty Coffee Association (SCA) defines a high standard coffee analysis procedure to assess all the peculiarities of specialty coffee. SCA determines the value of smell, aroma, body, acidity, possible defects. A coffee is rated on a scale of 100, and must obtain a minimum score of 80 points to be able to be determined as "specialty coffee".
Specialty coffee score classes
80+: very good coffees
85+: The excellence of the specialty
88+: The Grand Cru, the Rare