The Salaverria family has been producing exceptional coffee in the western region of El Salvador for almost a century. After harvesting, the coffee is processed at Beneficio Las Cruces, one of the most modern facilities in El Salvador. It is then washed with mechanical washers, reducing the amount of fresh-water used in the process, and then sun-dried on concrete patios. To finish, the coffee is sorted three times to remove any defects before being shipped to us.
Dan Streetman, Irving Farm’s green coffee buyer, visited the Salaverria’s farms at El Molino and Guadalupe on his first origin trip in 2011 and began the relationship we enjoy to this day.
Jose Antonio Jr. and his brother Andres inherited the farm from their father in 2011. They have grown the business and implemented progressive agricultural methods, like converting their plants to the agobio parras method by which trees are cultivated to grow horizontally. This develops stronger root systems, which helps to make them more resistant to leaf rust and makes the taller Bourbon trees able to survive the heavy winds that are prevalent in this region. They have also experimented with many different varieties to determine which is the best to grow on each plot of their farms in the future.