M a u r ic io S a la v e r r ia
Producer

Mauricio Salaverria

Country

El Salvador

RegionApaneca Ataco, Ahuachapan

Awards

COE #6 #7 2015, COE #3 #5 2013

Social Media@divisadero101

Mauricio Salaverria – Producer - El SalvadorA b o u t M a u r ic io
We first began our relationship with Mauricio after he and Project Origin founder,
Saša Šestić met in 2011. Mauricio was in Brazil learning more about naturalprocessed coffee, whilst Saša was on his first origin trip. Five months later, Saša wasvisiting Mauricio at his farms in El Salvador. Since then, we have worked with him on
some experiments as well as classic natural and semi-washed processed coffees
across a wide range of varietals and helped to connect his farms with coffee roasters
across the world.
Mauricio operates five different farms in the regions of Ataco and Apaneca,
including Cruz Gorda, Finca Himalaya, Villa Galicia and Tablon Divisadero. Eachof these farms utilises the natural landscape and unique micro-climates to produce
high-quality lots for specialty coffee roasters. Most of Mauricio’s coffee grows undershade, and he also has a multi-layered drying area, so coffees can be dried on the
top layer in full sun or on the lower layer under shade to slow the drying time.
Mauricio is known for taking great care through all steps of production. Each lot fromhis farm is tracked by harvest date and his processing facilities are immaculate. He
is driven by a desire to take good care of the local environment, using rainwater for
his washed process coffee, and reusing the skin of the coffee cherries after they’repulped to produce a delicious cascara tea from his Bourbon and Pacamara varietal,
which Project Origin also source.

F in c a H ima la y a
Producer

Mauricio Salaverria

Farm

Finca Himalaya

Altitude1500 mRegionApanecaHarvestOctober - January

Finca Himalaya entrance - El SalvadorA b o u t F in c a H ima la y a
Located on soft, volcanic clay within the Apaneca Mountains of El Salvador, Finca
Himalaya cultivates much of their coffee under shade grown conditions. Mauricio
and his team use cypress and pine trees to provide a habitat for bees, rabbits,
butterflies and a wide variety of birdlife. They use African drying beds, partly shaded
from the wind, to slowly dry the coffee and ensure an even and controlled drying
process. Coffee has been grown on the farm since 1875, and it has a reputation
within El Salvador for being the first ‘specialty coffee farm’ in the country.
As if that reputation wasn’t enough, Finca Himalaya was also the birthplace ofProject Origin’s Supernatural processing, and where we created Supersonic coffeewith Mauricio back in 2014. The Supernatural process we do with Mauricio involves
cherries being stacked in great thick piles to increase temperature, turned every few
hours and cocooned overnight in plastic sheets. After several days, this process
reverts towards a more standard practice for natural processing with thinly laid out
cherries drying for several days and being turned frequently to promote clarity,
before finally heading off to the bodega, or warehouse, to rest and await dry milling.
All our experiments came with the help and collaboration of Mauricio, and we now
utilise supernatural processing in many countries to enhance and add variety tocoffee profiles.

H i m al ay a
Varietal: Cuzcatleco
Process: Natural
Lot: Mambo No. 5
Tasting notes: sour cherry, red grape, dark plum, fig, blueberry, mandarin, chocolate,jammy

Processing Details
o Hand picked red cherries when ripe and remain separated by day of picking
o Cherries are hand sorted to remove under- and over-ripe cherries and select cherries

between 18-22ºBrix
o Cherries are dried on raised beds for airflow and turned every few hours to ensure evendryingo Drying is controlled and done slowly over 20-30 days to allow the beans to absorb the

sweetness and fruitiness from the coffee cherry pulp and skino Moisture content reaches 10-12%
o Dried beans are stored in dried cherry pod for protection and to maximise sugar andfruit flavour absorption until milling and export preparation

Hi m al ay a
Varietal: Cuzcatleco
Process: Natural
Lot: Mambo No. 5 M 86-95
Tasting notes: raspberry, cherry, marmalade, chocolate, sweet, round, balanced

Processing Details
o Hand picked red cherries when ripe and remain separated by day of picking
o Cherries are hand sorted to remove under- and over-ripe cherries and select cherries

between 18-22ºBrix
o Cherries are dried on raised beds for airflow and turned every few hours to ensure evendryingo Drying is controlled and done slowly over 20-30 days to allow the beans to absorb the

sweetness and fruitiness from the coffee cherry pulp and skino Moisture content reaches 10-12%
o Dried beans are stored in dried cherry pod for protection and to maximise sugar andfruit flavour absorption until milling and export preparation

H i m al ay a

Varietal: Bourbon / Pacas
Process: Natural
Lot: M 141
Tasting notes: peach jam, orange, citrus, strawberry, chocolate, sweet, cacao

Processing Details
o Hand picked red cherries when ripe and remain separated by day of picking
o Cherries are hand sorted to remove under- and over-ripe cherries and select cherries

between 18-22ºBrix
o Cherries are dried on raised beds for airflow and turned every few hours to ensure evendryingo Drying is controlled and done slowly over 20-30 days to allow the beans to absorb the

sweetness and fruitiness from the coffee cherry pulp and skino Moisture content reaches 10-12%
o Dried beans are stored in dried cherry pod for protection and to maximise sugar andfruit flavour absorption until milling and export preparation

H i m al ay a
Varietal: Colombia
Process: Natural
Lot: M 144
Tasting notes: chocolate, orange, sweet, balanced, delicate

Processing Details
o Hand picked red cherries when ripe and remain separated by day of picking
o Cherries are hand sorted to remove under- and over-ripe cherries and select cherries

between 18-22ºBrix
o Cherries are dried on raised beds for airflow and turned every few hours to ensure evendryingo Drying is controlled and done slowly over 20-30 days to allow the beans to absorb the

sweetness and fruitiness from the coffee cherry pulp and skino Moisture content reaches 10-12%
o Dried beans are stored in dried cherry pod for protection and to maximise sugar andfruit flavour absorption until milling and export preparation

Hi m al ay a

Varietal: Bourbon / Pacas
Process: Honey
Lot: M 114-115
Tasting notes: chocolate, raspberry, apricot, orange, strawberry, cranberry, melon,
tropical, sweet, jammy

Processing Details
o Hand picked red cherries when ripe and remain separated by day of picking
o Cherries are hand sorted to remove under- and over-ripe cherries and select cherries

between 18-22ºBrix
o Cherries are dried on raised beds for airflow and turned every few hours to ensure evendryingo Drying is controlled and done slowly over 20-30 days to allow the beans to absorb the

sweetness and fruitiness from the coffee cherry pulp and skino Moisture content reaches 10-12%
o Dried beans are stored in dried cherry pod for protection and to maximise sugar andfruit flavour absorption until milling and export preparation

H i m al ay a
Varietal: Geisha

Process: Natural

Processing Details
o Hand picked red cherries when ripe and remain separated by day of picking
o Cherries are hand sorted to remove under- and over-ripe cherries and select cherries

between 18-22ºBrix
o Cherries are dried on raised beds for airflow and turned every few hours to ensure evendryingo Drying is controlled and done slowly over 20-30 days to allow the beans to absorb the

sweetness and fruitiness from the coffee cherry pulp and skino Moisture content reaches 10-12%
o Dried beans are stored in dried cherry pod for protection and to maximise sugar andfruit flavour absorption until milling and export preparation

Coffee cherries at Finca Himalaya - El SalvadorA b o u t S u p e r n a tu r a ls
Our ‘Supernatural’ range encompasses a variety of experimental techniques, manyof which have been learnt from our years of Carbonic Maceration trials. At Finca
Himalaya, coffee cherries are picked, hand sorted and floated to remove unripe
or over-ripe cherries. The cherries are then stacked in thick piles to increase
temperature, which helps to intensify sweetness and fruit quality, while being
shade-dried to maintain better control over the drying process. During this time thecherries are also turned over every few hours to ensure that just the right amount offermentation occurs within the fruit.
Around 3-5 days later, the piles are thinned out to assist the reduction in moisture
content during the day, before being stacked again and cocooned in plastic sheets
to maintain warmer temperatures in the fruit for a few hours into the evening. This
process continues for 6-12 days before we revert to a more standard process
for natural coffees: leaving the cherries spread out thinly and drying for 15-25
days. Through this extensive process, we’re better able to create unique flavour
experiences and enhance different qualities in different lots, along with a few crazyand experimental ideas that we like to test from time to time.

Click here to learn more
about Supernatural Coffees

H i m al ay a S u p e r s o n ic
Varietal: Bourbon / Pacas
Process: Supernatural
Tasting notes: raspberry, strawberry, chocolate, peach, nectarine, raisin, dark plum,
jammy, sweet, balanced

Processing Details
o Hand sorting of ripe red cherries at 20-22ºBrix and remain separated by day of picking
o Cherries are shade-dried in thick piles and regularly turned over to control fermentation

for the first 3-5 dayso During days 6-12 cherries are thinned out during the day and piled up in plastic sheetsat night
o During days 15-25 cherries are thinly laid on beds with frequent moving
o Moisture content reduced to 10-12%
o Dried beans are stored in dried cherry pod for protection and to maximise sugar andfruit flavour absorption until milling and export preparation

H i m al ay a S u p e r s o n ic
Varietal: Bourbon / Pacas
Process: Supernatural
Lot: M50
Tasting notes: raspberry, strawberry, chocolate, peach, nectarine, raisin, jammy, sweet,
balanced

Processing Details
o Hand sorting of ripe red cherries at 20-22ºBrix and remain separated by day of picking
o Cherries are shade-dried in thick piles and regularly turned over to control fermentation

for the first 3-5 dayso During days 6-12 cherries are thinned out during the day and piled up in plastic sheetsat night
o During days 15-25 cherries are thinly laid on beds with frequent moving
o Moisture content reduced to 10-12%
o Dried beans are stored in dried cherry pod for protection and to maximise sugar andfruit flavour absorption until milling and export preparation

C r u z G o rd a
Producer

Mauricio Salaverria

Farm

Cruz Gorda

Altitude1500 mRegionLos Naranjos, Apaneca

HarvestOctober - January

Finca Cruz Gorda - El SalvadorA b o u t C r u z G o rd a
Finca Cruz Gorda sits in the Los Naranjos micro-region of Apaneca, in El Salvador’swest. At its highest point, Cruz Gorda has spectacular views of the famous Apaneca
Ilamatepec mountain range. It is rich in flora and fauna, including rabbits, deer, thegold-fronted woodpecker and a variety of snakes. The sandy loam soil is well suited
to supporting coffee plants among the pine trees, pastures and rolling hills of thearea.
Cruz Gorda is known for its quality bourbon and pacas varietals, which Mauricio
and his team grow in the shade of large conifer trees. To create his signature semiwashed Bourbon and Pacas lots, Mauricio selectively harvests the cherries between
October and January, before sorting them according to size and ripeness. The
cherries then undergo semi-washed pulping and washing, before being dried onlarge, raised African beds in thick layers initially then being spread out thin after a
few days. Thick layering allows the moisture content to be reduced to 10-12% but
in a controlled way enhancing sweetness and texture, whilst still allowing the coffee
to dry evenly.
Mauricio’s lots from Cruz Gorda are grown, harvested, and processed with specialty
roasters in mind. The thick layering of the cherries during drying maximises
sweetness in the cup, and the even drying ensures clarity and a clean profile. The
commitment of Mauricio and his team to ensuring consistent quality with minimal
environmental impact perfectly aligns with Project Origin’s values of Quality,
Sustainability and Community.

C ru z Gord a
Varietal: Bourbon / Pacas
Process: Semi-washed
Tasting notes: red apple, chocolate, malt, citrus, sweet, balanced, juicy

Processing Details
o Hand picked red cherries when ripe and remain separated by day of picking
o Cherries are floated to separate un-ripe cherries by machine during de-pulping
o Beans are stacked in thich layers on raised beds for the first few days of drying before

being spread in thin layers to increase clarity and even drying for the remaining dryingtimeo Moisture content is reduced to 10-12%
o Drying typically takes 12-15 dayso Beans are stored in parchment until dry milling and export preparation

C ru z Gord a
Varietal: Bourbon / Pacas
Process: Semi-washed
Lot: M41
Tasting notes: red apple, chocolate, malt, citrus, sweet, balanced, juicy

Processing Details
o Hand picked red cherries when ripe and remain separated by day of picking
o Cherries are floated to separate un-ripe cherries by machine during de-pulping
o Beans are stacked in thich layers on raised beds for the first few days of drying before

being spread in thin layers to increase clarity and even drying for the remaining dryingtimeo Moisture content is reduced to 10-12%
o Drying typically takes 12-15 dayso Beans are stored in parchment until dry milling and export preparation

V illa G a lic ia
Producer

Mauricio Salaverria

Farm

Villa Galicia

Altitude1500 mRegionAtaco, Ahuachapan

HarvestOctober - January

Villa Galicia - El SalvadorA b o u t V illa G a lic ia
Despite being in the mountains of Ataco, Finca Villa Galicia is one of the few farms
in El Salvador that can be walked on easily as it is mostly flat. Boasting a very humid
and windy temperament, unique clay soil and 50% natural shade provided by large
trees, Villa Galicia creates a nutrient-rich, cold environment for coffee plants todevelop.
The coffee trees here grow tall, up to two metres in height, so they can utilise the sun
as much as possible in the heavy shade covering. At the base of the trees, the soil isleft untouched, utilising fallen leaves and other organic matter as a natural fertiliser.
This also helps to protect the root systems of the coffee trees, as it maintains thehumidity of the soil.
All the processing and drying of the coffees from Villa Galicia is done on site. The
high positioning of the farm atop the Ataco mountain range and high amount of windallow for perfect drying conditions, which Mauricio and his team utilise with multilayered, raised African beds.
Mauricio’s approach to natural growing, fertilisation and on-site processing align with
Project Origin’s values. This approach also ensures the expressions and profiles of
his lots are unique to not only the Ataco region, but the farm itself. He is not only aleading figure in El Salvadorian specialty coffee, but one of our longest and closest
partners at origin.

V i ll a Gal i ci a
Varietal: Bourbon / Pacas
Process: Honey
Tasting notes: mandarin, honey, caramel, milk chocolate, peach, nectarine, floral,
tropical, sweet

Processing Details
o Hand picked red cherries when ripe and remain separated by day of picking
o Cherries are floated to separate un-ripe cherries by machine during de-pulpingo The cherry skin is removed so maximum amount of pulp remains attached to the beanso Beans are spread in thin layers on raised beds to increase clarity and ensure evendryingo Moisture content is reduced to 10-12%
o Drying typically takes 12-15 dayso Beans are stored in parchment until dry milling and export preparation

V i l l a Gal i ci a
Varietal: Bourbon / Pacas
Process: Honey
Lot: P 454
Tasting notes: mandarin, honey, caramel, milk chocolate, peach, nectarine, floral,
tropical, sweet

Processing Details
o Hand picked red cherries when ripe and remain separated by day of picking
o Cherries are floated to separate un-ripe cherries by machine during de-pulpingo The cherry skin is removed so maximum amount of pulp remains attached to the beanso Beans are spread in thin layers on raised beds to increase clarity and ensure evendryingo Moisture content is reduced to 10-12%
o Drying typically takes 12-15 dayso Beans are stored in parchment until dry milling and export preparation

V i ll a Gal i ci a
Varietal: Pacamara
Process: Natural
Tasting notes: winey, cherry, raspberry, strawberry, marmalade, dark plum, chocolate,rich

Processing Details
o Hand picked red cherries when ripe and remain separated by day of picking
o Cherries are hand sorted to remove under- and over-ripe cherrieso Cherries are dried on raised beds for airflow and turned every few hours to ensure evendryingo Drying is controlled and done slowly over 20-30 days to allow the beans to absorb the

sweetness and fruitiness from the coffee cherry pulp and skino Moisture content reaches 10-12%
o Dried beans are stored in dried cherry pod for protection and to maximise sugar andfruit flavour absorption until milling and export preparation

V i l l a Gal i ci a
Varietal: Cuzcatleco
Process: Natural
Lot: Mambo No. 5
Tasting notes: sour cherry, red grape, dark plum, fig, blueberry, jammy, full bodied

Processing Details
o Hand picked red cherries when ripe and remain separated by day of picking
o Cherries are hand sorted to remove under- and over-ripe cherries and select cherries

between 18-22ºBrix
o Cherries are dried on raised beds for airflow and turned every few hours to ensure evendryingo Drying is controlled and done slowly over 20-30 days to allow the beans to absorb the

sweetness and fruitiness from the coffee cherry pulp and skino Moisture content reaches 10-12%
o Dried beans are stored in dried cherry pod for protection and to maximise sugar andfruit flavour absorption until milling and export preparation

D iv is a d e ro
Producer

Mauricio Salaverria

Farm

Divisadero

Altitude1500 - 1600 m

RegionAtaco, Ahuachapan

HarvestOctober - January

Divisadero drying beds - El SalvadorA b o u t D iv is a d e ro
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 Divisaderoname 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 millin which all the harvested coffees are processed and prepared. When processingthese unique lots, the cherries are selectively picked and sorted according toripeness and size. They are placed on African beds in thick layers to enhancesweetness in the case of naturals. Honeys are pulped without using water to maintainas 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.

D i v i sad ero

Varietal: Bourbon / Pacas
Process: Natural
Tasting notes: red apple, chocolate, orange, peach, cherry, red fruit, smooth

Processing Details
o Hand picked red cherries when ripe and remain separated by day of picking
o Cherries are hand sorted to remove under- and over-ripe cherries and select cherries

between 18-22ºBrix
o Cherries are dried on raised beds for airflow and turned every few hours to ensure evendryingo Drying is controlled and done slowly over 20-30 days to allow the beans to absorb the

sweetness and fruitiness from the coffee cherry pulp and skino Moisture content reaches 10-12%
o Dried beans are stored in dried cherry pod for protection and to maximise sugar andfruit flavour absorption until milling and export preparation

Di v i sad ero

Varietal: Bourbon / Pacas
Process: Natural
Lot: M 47
Tasting notes: red apple, chocolate, orange, peach, cherry, red fruit, smooth, heavy,
melon

Processing Details
o Hand picked red cherries when ripe and remain separated by day of picking
o Cherries are hand sorted to remove under- and over-ripe cherries and select cherries

between 18-22ºBrix
o Cherries are dried on raised beds for airflow and turned every few hours to ensure evendryingo Drying is controlled and done slowly over 20-30 days to allow the beans to absorb the

sweetness and fruitiness from the coffee cherry pulp and skino Moisture content reaches 10-12%
o Dried beans are stored in dried cherry pod for protection and to maximise sugar andfruit flavour absorption until milling and export preparation

D i v i sad ero

Varietal: Bourbon / Pacas
Process: Natural
Lot: M 97
Tasting notes: cherry, strawberry, orange, chocolate, sweet, balanced

Processing Details
o Hand picked red cherries when ripe and remain separated by day of picking
o Cherries are hand sorted to remove under- and over-ripe cherries and select cherries

between 18-22ºBrix
o Cherries are dried on raised beds for airflow and turned every few hours to ensure evendryingo Drying is controlled and done slowly over 20-30 days to allow the beans to absorb the

sweetness and fruitiness from the coffee cherry pulp and skino Moisture content reaches 10-12%
o Dried beans are stored in dried cherry pod for protection and to maximise sugar andfruit flavour absorption until milling and export preparation

Di v i sad ero

Varietal: Bourbon / Pacas
Process: Natural
Lot: M 136
Tasting notes: winey, cherry, strawberry, chocolate, dark plum, apricot, funky, rich

Processing Details
o Hand picked red cherries when ripe and remain separated by day of picking
o Cherries are hand sorted to remove under- and over-ripe cherries and select cherries

between 18-22ºBrix
o Cherries are dried on raised beds for airflow and turned every few hours to ensure evendryingo Drying is controlled and done slowly over 20-30 days to allow the beans to absorb the

sweetness and fruitiness from the coffee cherry pulp and skino Moisture content reaches 10-12%
o Dried beans are stored in dried cherry pod for protection and to maximise sugar andfruit flavour absorption until milling and export preparation

D i v i sad ero
Varietal: Yellow Icatu
Process: Honey
Lot: El Copo

Processing Details
o Hand picked red cherries when ripe and remain separated by day of picking
o Cherries are floated to separate un-ripe cherries by machine during de-pulpingo The cherry skin is removed so maximum amount of pulp remains attached to the beanso Beans are spread in thin layers on raised beds to increase clarity and ensure evendryingo Moisture content is reduced to 10-12%
o Drying typically takes 12-15 dayso Beans are stored in parchment until dry milling and export preparation