Quality Report - El Salvador Divisadero Bourbon & Pacas Natural
About This Coffee
Mauricio Salaverria’s company ‘Divisadero Café Farms’ oversees the operations at all of his farms across the Ataco and Apaneca regions of El Salvador. The Divisadero name has been in his family for generations, and Mauricio himself is a fifth-generation coffee producer. But the name Divisadero can also refer to a small, very special lot nestled within Finca Himalaya. Six hectares of fertile clay and volcanic soils, growing multiple varietals, including bourbon, caturra, pacas and pacamara, ranging up to 1600 masl. The plot named Tablon Divisadero produces award winning coffees, including the 7th place in Cup of Excellence 2015.
The Divisadero lot lies on what is known as the ‘flower trail’ and is adjacent to the mill in which all the harvested coffees are processed and prepared. When processing these unique lots, the cherries are selectively picked and sorted according to ripeness and size. They are placed on African beds in thick layers to enhance sweetness in the case of naturals. Honeys are pulped without using water to maintain as much pulp on the beans as possible, then spread thinly on African raised beds to ensure even drying, which improves cup clarity and flavour. Mauricio and his team consistently rate coffees from Tablon Divisadero as some of the best lots they produce, and it hasn’t taken international roasters long to think the same.
- Origin: El Salvador
- Region: Ataco, Ahuachapan
- Farm/Coop/Mill: Divisadero
- Producer: Mauricio Salaverria
- Variety: Bourbon & Pacas
- Process: Natural
- Altitude: 1500 - 1600masl
- Harvest: October - January
- Sourcing Partner: Project Origin
- Quality Score:
- Aroma: Stone-fruits and Tea Like
- Flavour: Orange, Red Apple, Peach, Raisin, Fig, Cacao Nibs
- Aftertaste: Sweet Figs and Cacao Nibs
- Acidity: Oranges and Red Apples
- Body: Red Apple, Stone-fruits and Raisin
- Balance & Overall: Excellent coffee from El Salvador, quite complex with also having a great variety of flavours from different spectrums.
Recommended Brewing Parameters
- Espresso: 20g In, 42g Out, 27 Seconds
- Milk-based (150ml): 23g In, 44g Out, 30 Seconds, 150g Milk
- Pourover Filter (Chanho-Tornado): 15g In, 225g Out, 2 Minute 00 Seconds (45G Bloom, 30 Seconds)