Coyote – El Salvador (91 SCA Points)

OMNI Roast Date: 24 March 2025

Notes of Cherry Liqueur, Dehydrated Papaya & Blood Orange

Region: Apaneca-Ilamatepec
Process: Natural - Anaerobic Fermentation (+300h)
Altitude: 1,600m
Variety: SL28
Producer: Andrés Salaverría

The coyote is one of the species that inhabit the forested areas of El Salvador, an elusive animal, which lives in small groups, difficult to see and almost impossible to come across. The same thing that could happen to us with coffees as high rated as this one. From the San Francisco farm converted into a coffee laboratory for the occasion, Andrés Salaverría has achieved a coffee of 91 SCA points, very complex and with liqueur notes. A real addition to the "Competition Series" collection, our selection of high-scoring specialty coffees.

Coyote is an elixir fermented for more than 300 hours anaerobically with lactic and tartaric acidity reminiscent of amaretto or cherry liqueur, dried fruit such as mango and papaya and sweet as red plum and pineapple. In aroma there are notes of sage and pine. We've given Coyote an omni-roast roast so you can enjoy it in all extraction methods, both espresso and filter.

The San Francisco Farm located in the coffee region of Apaneca – Ilamatepec is a clear example of the innovative spirit of Andrés Salaverría, with its rich volcanic soils making this place the perfect setting to grow the SL28 variety native to Kenya, but under the captaincy of the producer, it has brought us a coffee as incredible as Coyote.

The San Francisco farm located in the coffee region of Apaneca – Ilamatepec, has 300 hectares of coffee and is one of the most important farms of the Salaverria family, which houses a natural forest reserve. Its rich volcanic soils make the San Francisco farm an ideal setting for coffee cultivation. The type of cultivation is under native shade, managed through selective logging, the pruning carried out is traditional and the collection of the fruits is manual-picking.

Andrés Salaverria is the fifth generation of this family dedicated to coffee farming. He has been working with coffee since 2011, always concerned with innovating and improving, in addition to working on the social and ecological components around coffee farming.