El Salvador Los Luchadores

This one is for someone looking for more classic flavours in the cup. You will find milk chocolate sweetness, a rounded mouthfeel, and fruity notes like yellow plum. It's a good choice for breakfast.

“Los Luchadores”, which is Spanish for “the fighters”, is a tribute to the hard work and effort the team puts together to achieve such a stunning coffee. These Pacamara cherries come from two of the farms the Salaverria family owns, Villa Guadalupe & San Francisco. These cherries grow at altitudes of 1400-1650 masl, on sandy loam soils. The annual rainfall is 3,000mm and the harvest.

The farm is owned by El Salvadorian producer José Antonio Salaverria and his sons, Andrés and José Antonio Jr., who are sixth-generation coffee producers. Originating from Huachapan, their family legacy began with coffee cultivation. The coffees from various farms are processed at their central mill, Beneficio Las Cruces, purchased in 1990 and significantly improved over the years.

The family, having three primary coffee production areas around the Santa Ana volcano in El Salvador—Santa Rita, San Francisco, and El Molino—implemented a quality program in 2011, emphasising lot separation based on altitude, quality potential, and growing conditions. This involved separating small farms and blocks and experimenting with various processes, including fermentation and soaking, to optimise quality and create value-added products. The blocks on each farm are called tablones.

The Salaverrias cultivate a variety of coffee types on their farms, with the majority consisting of the traditional Bourbon Elite and a hybrid called Hibrido San Francisco, blending Bourbon Elite and Pacas. Their commitment to innovation and quality has made them a valuable partner in our pursuit of exceptional coffees.

Agronomy and Plant Treatment

The challenge of leaf rust has taken a toll on El Salvador's coffee farmers in recent years, leading many to abandon their farms. In response, the Salaverrias have dedicated the decade to soil regeneration using Huisil, an organic compost and fertiliser.

Founded by José Antonio Senior, the Huisil factory produces fertilisers from organic waste, including coffee pulp (40%), fish, meat, chicken dung, bones, and plants. Despite its unpleasant odour during production, the dried pellets prove effective, with potential flavour improvement observed in trials using this 100% organic fertiliser.

However, the risk of substantial production loss due to aggressive leaf rust attacks remains a concern, prompting a cautious approach. José Antonio Junior, overseeing agronomy, emphasises the goal of nurturing healthy, resilient plants. Their current strategy involves using 50% Huisil in combination with nitrogen, potassium, boron, zinc, sulphur, and magnesium. Specialised mixes are applied in June/July to support bean development and plant strength, along with foliar applications like copper to create a protective layer against further leaf rust.

Various pruning and stumping methods, tailored to altitude and cultivar, are experimented with, including the traditional "parra" method for Bourbon trees, fostering increased productivity when executed correctly.