04 - BEHIND THE SCENES
First of all, sit down, turn on your speaker, and tune into our ALCOVE 04 playlist on Spotify or Apple Music.
WHAT THIS COFFEE MEANS TO US
In 2023, when we were buying MIRAMAR, our importer Mathias told us about Andres Salaverría and his SL-28 growing a bit further out, at his San Francisco farm. We suggested trying a 120-hour anaerobic fermentation, just to see what it could bring to this already complex coffee. Andres jumped on board right away, and the result is more than convincing!
It’s as if the typical dried raisin note found in Kenyan SL-28s got rehydrated and became juicy again. A sharp, lively acidity without compromising the sweet body we need to keep everything in balance.
ABOUT ANDRES SALAVERRÍA
The SL-28 from Finca San Francisco is grown at the highest point of the farm, under conditions that closely replicate those of Kenya (the origin of this variety), in order to achieve a similarly complex and fruity profile.
Andres Salaverría is the fifth generation of coffee producers in his family. For this lot — of which we only had 20 kg — he added a 120-hour anaerobic fermentation to the traditional natural process he has mastered to perfection. The result is a juicy, vibrant coffee with distinct notes of grape, raspberry, orange, and hibiscus.
Reminds us of: SOUR GRAPE CANDY, RASPBERRY, ORANGE, HIBISCUS, HONEY
ORIGINE: EL SALVADOR
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RÉGION:
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APANECA-ILAMATEPEC |
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PRODUCTEUR:
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ANDRES SALAVERRIA |
| FERME: | SAN FRANCISCO |
| VARIÉTÉ: | SL-28 |
| PROCESS: | ANAEROBIC NATURAL 120h |
| ALTITUDE: | 1400m |
100g (Whole beans)
SUGGESTED PARAMETERS
Espresso (1:2.2)
92ºC
8 BARS
20g IN
44g OUT
27 seconds
V60 (1:16)
88ºC
20g IN
320g OUT
2m45s
HOW WE DRINK IT AT KOHI?
V60
- Daniel: "Since the first time I tasted it, I haven’t been able to get those sour grape candy notes out of my head — they make the cup incredibly juicy. It’s super enjoyable, and it’s definitely healthier than a bag of Sweet Sixteens!"