espresso
Santa Rita Washed
Tasting notes
Natural
Washed
Honey
Experimental
Natural Lactic Fermentation
Natural DRD
Culturing Washed
Wave Natural
Dark Room Natural
Natural Cold Fermentation
Washed Anaerobic
Natural Anaerobic
Super Natural
Natural Dry Fermentation Mosto
Natural River Flow Fermentation
Natural Bosque
Anaerobic Natural
Anaerobic washed
Cold Dry Fermentation
Nestled high in El Salvador's Ilamatepeque mountain range, Finca Santa Rita stands as a testament to resilience and dedication in coffee farming. The farm, now run by Mauricio Salaverria, has a rich history dating back to the 1940s, but its modern chapter began in 1990 when Mauricio's mother, Carmen Elena, purchased the land following years of civil unrest and land redistributions. Since then, Santa Rita has become synonymous with quality El Salvadoran coffee, catching the attention of discerning roasters worldwide, including The Espresso Lab, which has been roasting Santa Rita Coffee for years.
Santa Rita's 45 hectares of coffee, nestled alongside 25 hectares of cypress forests, face unique challenges due to strong mountain winds. Mauricio's innovative approach includes planting Ingas trees as windbreaks and introducing the wind-resistant Pacas varietal. These strategies, combined with generous spacing between plants to prevent disease, showcase the meticulous care that goes into every aspect of production at Santa Rita - a level of attention that has kept partners like The Espresso Lab coming back year after year.
The farm's commitment to quality is evident in its processing methods. All coffee from Santa Rita is processed at Mauricio's nearby Cafescal Mill, where cherries are pulped, fermented, washed, and then sun-dried on clay patios with frequent turning. This careful approach to processing, along with the farm's unique terroir, results in coffees of exceptional quality and consistency - qualities that have been recognized in the prestigious Cup of Excellence competition and appreciated by roasters like The Espresso Lab.
For coffee enthusiasts and industry professionals alike, Santa Rita represents the best of El Salvador's coffee tradition combined with forward-thinking agricultural practices. The long-standing relationship between Santa Rita and The Espresso Lab is a testament to the farm's consistent quality and sustainable approach, highlighting how dedicated farming practices can create enduring partnerships in the global specialty coffee community.
SPECIALTY COFFEE
Roast Level
Nestled high in El Salvador's Ilamatepeque mountain range, Finca Santa Rita stands as a testament to resilience and dedication in coffee farming. The farm, now run by Mauricio Salaverria, has a rich history dating back to the 1940s, but its modern chapter began in 1990 when Mauricio's mother, Carmen Elena, purchased the land following years of civil unrest and land redistributions. Since then, Santa Rita has become synonymous with quality El Salvadoran coffee, catching the attention of discerning roasters worldwide, including The Espresso Lab, which has been roasting Santa Rita Coffee for years.
Santa Rita's 45 hectares of coffee, nestled alongside 25 hectares of cypress forests, face unique challenges due to strong mountain winds. Mauricio's innovative approach includes planting Ingas trees as windbreaks and introducing the wind-resistant Pacas varietal. These strategies, combined with generous spacing between plants to prevent disease, showcase the meticulous care that goes into every aspect of production at Santa Rita - a level of attention that has kept partners like The Espresso Lab coming back year after year.
The farm's commitment to quality is evident in its processing methods. All coffee from Santa Rita is processed at Mauricio's nearby Cafescal Mill, where cherries are pulped, fermented, washed, and then sun-dried on clay patios with frequent turning. This careful approach to processing, along with the farm's unique terroir, results in coffees of exceptional quality and consistency - qualities that have been recognized in the prestigious Cup of Excellence competition and appreciated by roasters like The Espresso Lab.
For coffee enthusiasts and industry professionals alike, Santa Rita represents the best of El Salvador's coffee tradition combined with forward-thinking agricultural practices. The long-standing relationship between Santa Rita and The Espresso Lab is a testament to the farm's consistent quality and sustainable approach, highlighting how dedicated farming practices can create enduring partnerships in the global specialty coffee community.
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