Villa Galicia, Apaneca, El Salvador

About

To achieve this process, the coffees are left to dry for a long time in the shade. Mauricio developed this ‘recipe’ to enhance a coffee’s tropical profile. This coffee dries in the shade, on raised beds, for almost 30 days, whereas a traditional natural coffee will dry for 10 to 15 days. The producer ensures that the coffee is stirred regularly to ensure even drying, and time does the rest!

Villa Galicia

Villa Galicia is owned by Mauricio Salaverria. This 12-hectare farm is located on the “Route of Flowers”. Mauricio has invested in an ecological processing plant and has perfect mastery of the post-harvest coffee processes on his Villa Galicia farm. The story of Villa Galicia goes back more than a century, when Don Manuel Ariz left Galicia, in Spain, and arrived in Concepción de Ataco, in Ahuachapán, in an area known by its inhabitants as the place of “high springs”. Señor Ariz then had the brilliant idea of investing in small plots of land nearby, starting with 13.5 hectares of excellent clay-limestone terroir that today make up the Villa Galicia farm.

Mauricio Salaverria

If you want to talk to an expert in microlots, Mauricio is the place to turn! Mauricio Salaverria is as well known for his smile as for the care he puts  into the post-harvest processes for each of his coffees.  His high level of expertise enables him to supply a very wide range of coffees, skilfully
juggling the different varieties and processes. When you taste his coffees, you’ll sense a beautiful subtlety, whatever the farm: Villa Galicia, Finca Himalaya, Cruz Gorda or the El Divisadero and El Copo plots.