Divisadero Coffee
A relationship older than Project Origin itself, Saša met Mauricio in 2011 and began sourcing from him in 2012. Together they created Supersonic naturals which continue to grow in popularity. Mauricio is very conscious of how he cares for the environment and his farms, maximising use of rain water and also drying the skin of pulped coffee cherries to produce delicious cascara.
Producer
Mauricio Salaverría
Varietal
Bourbon, Pacas, Yellow Icatu
Altitude
1500 - 1600 m
Harvest
Oct - Jan
El Salvador
Home to the pacas coffee variety, it was in 1958 that the Salvadoran Institute for Coffee Research (ISIC) invested in developing what we now call pacamara – a cross between pacas and maragogype. El Salvador is famous for delicious pacamara coffees, but is also well-known for great specialty coffee in general. Blessed with optimal weather for drying coffee, the naturals from El Salvador are a particular highlight. Because of this, the Project Origin’s signature “Supersonic” profile was established in the Ahuachapán region with our friend Mauricio Salaverría, and the Carbonic Maceration Selections range expanded to Los Pirineos in Usulután.
Harvest
El Salvador has an extended harvesting period. The main harvest is from October to February and the late harvest extends from February to April. The late harvest often features beans that take longer to mature. Coffees will typically ship from each origin about 3-4 months after the harvest begins.
