Discover the exceptional espresso from Mia Coffee roasters – El Salvador Las Marias. It belongs to the"modern espresso"collection, which Mia Coffee describes as lighter roasted espressos aimed at more complex flavor nuances. This anaerobically processed coffee experience reveals notes of blueberries, kiwi, and caramel.
Mauricio Escalón continues a long family tradition of coffee cultivation dating back to the 1870s, when his great-great-grandfather founded the first plantation and processing plant in Santa Ana. After a downturn due to a price crisis, Mauricio revived the family business in 2003 and founded Cafescal, which now focuses on specialty coffee and operates 10 farms and 2 mills. The Las Marias farm has been in the family since the early 20th century, and Mauricio bought back part of the land in the 1990s. Bourbon, Pacas, Colombia, and Pacamara varieties are grown on 35.7 hectares under the shade of Inga and Gravilea trees. In 2021, the local Pacamara won an award in the Cup of Excellence competition. Cafescal is also developing the Happy People program, which supports workers in finding joy in their daily work.
In this case, an anaerobic processing method was used, in which the coffee cherries are sealed in hermetically sealed tanks without oxygen access after harvesting and left to ferment. In the case of this particular coffee, fermentation took place over 72 hours. This controlled process creates the ideal environment for the development of complex flavors, giving the coffee a more intense fruit profile, subtle acidity, and pronounced sweetness.
- Altitude: 1,000 meters above sea level.