El Salvador Santa Rita Anaerobic Natural

Light Roast

Pineapple Cake · Cherry Limeade · Fruit Cocktail

El Salvador Santa Rita Anaerobic Natural

We are excited to introduce the newest addition to our McLaughlin Reserve line, a bright, vibrant, and juicy anaerobic natural coffee from Finca Santa Rita on the slopes of the Ilamatepec Volcano in El Salvador. We roast it light to highlight the origin, just a little darker than our usual Reserve color to round out the sharper notes from the process. This is a medium-light bodied cup with higher acidity than bitterness, and we’re proud of how this roast turned out.

The cup starts tart, with notes of cherry limeade. In the middle, cakey sweetness comes forward with notes of pineapple upside down cake. Toward the end, notes of mixed fruit cocktail emerge, adding a soft fruit sweetness. In the finish, dry notes of limeade linger, leaving a mild, pleasant mouthfeel.

This coffee is a limited release and will only be available through mid-December, so be sure to grab it while it lasts.
$20.00 USD
Weight
Grind
In stock

Pickup available at Emeryville Roastery

Usually ready in 24 hours

El Salvador Santa Rita Anaerobic Natural

10 OZ / Whole Bean

Emeryville Roastery

Pickup available, usually ready in 24 hours

6355 Hollis St
Emeryville CA 94608
United States

+15104282951

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Region

Los Tablones community, Concepción de Ataco district, Ahuachapán department, El Salvador

Process

Anaerobic cherry fermentation naturally dried on raised beds

Variety

Sarchimor

Elevation

1350 masl
Origin information

El Salvador is a country in renaissance when it comes to coffee. The civil war has been over for nearly three decades and subsequent decades of violence have begun to wane. Leaf rust is ever present, but renovation strategies have curbed the crisis. Almost everybody possesses the coffee know-how drawn from three or four generations. There are simply no limits to the ways this generation of El Salvadoran producers have embraced the specialty coffee market with the duality of tradition and innovation.

The best of the best often come to the top because of the prestige of the mill where the coffee is prepared for export. This is certainly the case for Beneficio El Carmen where coffee is expertly processed in any number of ways and gently dried on clay patios or raised beds. Fernando Alfaro, the fourth generation to run the family’s mill, works tirelessly with coffee coming from many estates. A combination of experience and a state-of-the-art cupping lab are used to make decisions about how to bring out the best in each coffee. This is exactly the case with this anaerobic processed sarchimor from a 15-acre estate called Finca Santa Rita, which is located on the slopes of the Ilamatepec Volcano in northern El Salvador.

The coffee is 100 percent shade grown, and these important shade trees also serve as a home to a number of native exotic birds and other animals. The coffee is produced by JASAL, a family owned operation where Jose Antonio Salaverria and his sons take great pride in their meticulous attention to detail, from year-round farm management to quality control in the cupping lab, and everything in between.

Harvested cherries are transported from Finca Santa Rita to Beneficio El Carmen where coffee is carefully sorted and floated to remove damaged and underripe fruit. Known for experience in traditional processing, the team at El Carmen has taken their game to another level with controlled fermentations. For this lot, cherries were placed in airtight barrels for 96 hours with selected microbes and carefully controlled temperature to ensure a precise fermentation. Next the cherries were placed on raised beds and turned regularly for more than 30 days to ensure gentle and even drying. The processing method is innovative and saves a tremendous amount of water resources, which is good for the environment. It also can produce a light, fruity kombucha flavor in the beans.

There are many different varieties of coffee in the world. It is generally believed that Ethiopia is the birthplace of coffee and that the Typica variety is the origin of countless varieties that exist today.

When coffee trees are transplanted and grown elsewhere, new varieties become established. These alterations can occur naturally by mutation or be cross-bred into hybrid varieties. Hybrids are crafted to utilize the most desirable characteristics of multiple coffee varieties, such as: disease resistance, drought tolerance, crop yield, tree height and most importantly flavor.

Measured in meters above sea level (masl), elevation is a contributing factor to a coffee's flavor profile and production. As elevation increases, you get cooler nights and sunny days which are beneficial for the trees and result in longer growth times. Additionally, at higher elevation, the volcanic soil tends to be more pure and contains a better concentration of minerals that coffee trees love. With slower development and nutrient rich soil, you get greater intensity of flavors in the final product.

About McLaughlin Reserve

McLaughlin Reserve is a limited time offering that we release quarterly. Each lot in our McLaughlin Reserve collection has been carefully selected for its outstanding quality and unique flavor profiles.

To ensure that these small lot coffees shine, we roast them light, bringing out the best in each origin. This delicate approach to roasting highlights the exceptional flavors that define McLaughlin Reserve

Learn more about McLaughlin Reserve here

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