EL SALVADOR Villa Galicia NATURE Pineapple

🌞 A bold and tropical natural process coffee by Mauricio Salaverria

Farm: Villa Galicia
Producer: Mauricio Salaverria
Region: Ahuachapán, El Salvador
Altitude: 1550 m
Species: Arabica
Variety: Marsellesa, Bourbon
Harvest: December to March
Harvesting Method: Hand-picked
Process: Natural (“Pineapple” process)
Drying: 25 days in shade on raised African beds

About this coffee

Ever heard of the “Pineapple” natural process? It could only come from the hands of fermentation maestro Mauricio Salaverria, at his farm Villa Galicia, nestled along El Salvador’s renowned “Ruta de las Flores”.

To boost the tropical profile of his coffees, Mauricio developed a slow natural drying method: cherries are laid out on raised beds and dried in the shade for 25 days—nearly double the duration of a traditional natural. This extended drying time unlocks vibrant flavours of pineapple and passion fruit. The cherries are turned regularly for even drying, and time does the rest.

Villa Galicia spans 12 hectares and has deep roots. Over a century ago, Don Manuel Ariz, a Galician immigrant, settled in Ahuachapán and planted his first coffee trees on 13.5 hectares of mineral-rich, clay-limestone soil. Today, Mauricio continues that legacy, operating an eco-friendly wet mill on site where he fine-tunes every post-harvest detail.

A tropical, juicy and deeply expressive coffee — perfect for adventurous palates.