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The Exuberant

The Exuberant

€15,50
€15,50
€62,00 kg
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What does this price correspond to?

For comparison:

55€/kg : price frequently charged by large retailers for coffee capsules of different brands

85€/kg : average price charged by a high-end brand of capsules not available in supermarkets

A rich and comforting gourmet coffee to enjoy by the fire.

Weight
Style
Grinding

NB: From 3 packs of 250g, an optimized cardboard box arrives at your home, meaning better management of carbon emissions during delivery.

The Exuberant

Adj. Which is abundant, overflowing, which manifests itself without restraint and whose vitality is externalized by expansive behavior.

                                                                                          

  • Country : El Salvador
  • Region : Apaneca-Ilamatepec
  • Farm / car wash : Andrés Salaverría

                                                                                          

  • Varieties : Bourbon, Catuai and Caturra
  • Treatment process : Natural
  • Altitude : 1,200 - 1,300m
  • Harvest period : January - February

                                                                                          

  • Tasting notes : Strawberry, nectarine, dark chocolate
  • SCA rating : 87.5/100
  • Complexity Level : High
  • Acidity : High
  • Body / Power : Rich & Intense

                                                                                                          

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Nm - Terroir

The farms are located around the Apaneca volcanic mountain range, located in western El Salvador . They are distributed in different coffee-producing districts: Atiquizaya , Concepción de Ataco , Jayúa and Apaneca .

Apaneca – Ilamatepec is the country's leading coffee producing region, with a production representing 53% of the country's total production .

The coffees of the Apaneca-Ilamatepec region are grown exclusively under shade and benefit from volcanic soil . This is conducive to coffee production, as it is rich in minerals and has deep drainage, allowing water retention for dry periods.

El Salvador is located in the tropical climate zone, with similar temperatures throughout the year, with average temperatures of 25º C and average annual rainfall of 1823 mm, optimal for the development of coffee trees.

Nm - Producer

Andrés Salaverría , 5th generation of producers, who have dedicated their lives to coffee for more than 100 years.

He joined the family farm in 2011. A university graduate, he continued his studies with the Ernesto Illy Master's degree in Coffee Science and Economics. This gave him a more comprehensive view of the entire value chain and led him to initiate multiple projects and initiatives on family farms in El Salvador, both in terms of coffee diversification and research into new trends in fermentation processes and agricultural techniques.

Among the coffee farms managed by the Salaverría family, San Francisco is one of the most important. Located next to the village of La Majada in the district of Juayúa , it not only produces exceptional coffees but also tends to preserve the national forest reserve in which it is located, with the aim of conserving the fauna and flora of the area.

Nf - Varieties

This coffee is made up of:

  • Bourbon Rouge , a variety susceptible to disease, but rich in aromas and enhanced at high altitude.
  • Caturra, a natural mutation of Bourbon, a very widespread variety in Latin America, particularly appreciated for its sweetness/acidity balance.
  • Catuai, a cross between Mundo Novo and Caturra. It is grown at medium and high altitudes.

Nm - Treatment process

This is the natural process (or dry process) : Coffee cherries are not pulped before drying. The bean is therefore dried with its pulp fermenting, giving it more sweetness and body.

Regarding the drying of coffee, it is carried out in 2 distinct phases:

  • Sleeping Bag Method: The cherries are dried outdoors, placed in large, opaque bags that retain moisture. The process alternates between open and closed phases. When the coffee is open and evenly distributed, standard drying occurs. During the covering phases, the coffee is like being in a sleeping bag. This technique significantly increases fermentation and helps maintain the high density of the beans. Fruity and winey notes often accompany this technique. Some of the coffee batches are dried in the sun (14-20 days of drying) and another in the shade (18-24 days of drying).
  • Mechanical air dryer: Following the first natural drying, the dryer will ensure a suitable humidity level for optimal preservation of the coffee.