Specialty coffee El Salvador Andres Salavierra Aladfar VVT

Species: 100% Arabica Variety: Bourbon Process: Anaerobic Natural – Sleeping Bag Fermentation: Anaerobic fermentation in whole coffee cherries Altitude: 1300-1500 masl Screen Size: 15/18 Region: Apaneca-Ilamatepec Producer: Andrés Salaverría Farm: Miramar Category: Specialty Coffee

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Region El Salvador

Origin & Production – El Salvador Aladfar VVT, Miramar Farm

El Salvador Aladfar VVT is an exceptional specialty coffee from the Apaneca-Ilamatepec mountain region of El Salvador, produced by Andrés Salaverría at Miramar Farm.

The name Aladfar comes from the star that gives its name to the coffee lots produced by Andrés Salaverría at Miramar Farm, part of Mare Terra Coffee's Constellations collection.

The farm is located in the Juayúa district, within one of El Salvador's established coffee-growing regions.

Andrés Salaverría represents the fifth generation of a coffee-producing family with more than 100 years of history. His connection to coffee began in childhood, accompanying his father to the family's processing facilities and learning about coffee production.

In 2011, after completing the Ernesto Illy Master's Degree in Coffee Science and Economics, Andrés returned to El Salvador and became involved in the commercial, industrial and administrative management of the family's coffee operations.

Working alongside his father, José Antonio Salaverría, who oversees agricultural management, Andrés has helped strengthen the family's focus on high-quality specialty coffee, traceability and innovative processing methods.

The family manages coffee farms across several locations, including Atiquizaya, Concepción de Ataco, Juayúa and Apaneca, combining generations of agricultural knowledge with modern approaches to specialty coffee production.

Aladfar VVT reflects this philosophy through its carefully selected Bourbon cherries and distinctive anaerobic natural processing method, creating a complex, wine-like sensory experience.

Processing Method – Anaerobic Natural Sleeping Bag

One of the defining characteristics of Aladfar VVT is its modern Anaerobic Natural Sleeping Bag processing method.

This technique combines whole-cherry anaerobic fermentation with a specialised outdoor drying approach designed to develop the coffee's distinctive sensory characteristics.

The process involves four main stages:

1. Cherry reception: Freshly harvested coffee cherries are received for processing.

2. Ripeness sorting: The cherries are sorted according to their ripeness to promote consistency.

3. Anaerobic fermentation: Whole coffee cherries undergo fermentation in an oxygen-restricted environment.

4. Sleeping Bag drying: The fermented cherries are dried outdoors using the Sleeping Bag technique.

During anaerobic fermentation, microbial activity transforms compounds within the coffee fruit, influencing the development of aromatic and flavour characteristics.

The subsequent drying stage helps complete the natural processing method while preserving the distinctive qualities developed during fermentation.

For Aladfar VVT, the combination of Bourbon and anaerobic natural processing results in an expressive wine-like flavour profile, characterised by red wine, red grapes, blueberries, redcurrants and floral notes.

The supplier does not specify the fermentation duration or the detailed drying parameters for this particular lot.

About the Variety – Bourbon

Bourbon is one of the most historically important Arabica coffee varieties, recognised for its natural sweetness, balanced acidity and potential to produce elegant, complex flavour profiles.

Originating from the Bourbon lineage of Arabica, this variety has played an important role in the development of specialty coffee across Central and South America.

Bourbon is appreciated for its potential to produce coffees with pronounced sweetness, delicate fruit characteristics and a refined sensory structure when cultivated and processed under suitable conditions.

In El Salvador Aladfar VVT, the Bourbon variety provides the foundation for a distinctive cup, while anaerobic natural processing contributes to its expressive wine-like and floral character.

The result is a coffee that combines red fruit intensity, elegant floral notes and a complex sensory experience, demonstrating the potential of Bourbon when paired with modern fermentation techniques.

Why Choose This Coffee?

El Salvador Aladfar VVT is an excellent choice for specialty coffee enthusiasts seeking an expressive and complex coffee with a distinctive wine-like character.

Produced by Andrés Salaverría at Miramar Farm, this coffee combines the natural sweetness of Bourbon with the flavour development associated with anaerobic fermentation and the Sleeping Bag drying technique.

Its sensory profile reveals red wine, blueberry, redcurrant, red grape and walnut, complemented by elegant floral notes of rose and violet.

Unlike traditional coffees with predominantly chocolate or caramel characteristics, Aladfar VVT offers a more adventurous experience, highlighting wine-like fruitiness and floral complexity.

With an SCA score of 89.00 points, this coffee belongs to the Excellence (86–89) category within the Martines quality classification system.

Its aromatic complexity makes it particularly interesting for filter brewing, where its fruit and floral characteristics can be explored, while carefully dialled-in espresso can offer a more concentrated expression of its wine-like profile.

A century of coffee heritage. Innovative fermentation. An extraordinary wine-like experience.