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Kiwikind

from €20.00

A washed and long-fermented Yellow Caturra from Finca El Martillo in Apaneca-Ilamatepec, El Salvador. Grown at 1,500 masl by fifth-generation producer Andrés Salaverría, this lot delivers a clean and elegant cup with notes of strawberry, white grape, cane sugar, kiwi and nutmeg, showcasing both classic El Salvador terroir and meticulous processing.

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A washed and long-fermented Yellow Caturra from Finca El Martillo in Apaneca-Ilamatepec, El Salvador. Grown at 1,500 masl by fifth-generation producer Andrés Salaverría, this lot delivers a clean and elegant cup with notes of strawberry, white grape, cane sugar, kiwi and nutmeg, showcasing both classic El Salvador terroir and meticulous processing.

  • Sweetness: Kiwi
    Acidity: White Grape
    Aftertaste: Nutmeg

    • Origin : El Salvador

    • Region / District: Apaneca-Ilamatepec / Juayúa

    • Farm: Finca El Martillo

    • Producer: Andrés Salaverría

    • Variety: Yellow Caturra

    • Altitude: 1,500 masl

    • Process: Washed — extended aerobic fermentation (72–95h)

    • Score: (SCA) 87.25

  • PROCESSING

    This washed and fermented lot — named Sheliak FFRE — comes from Finca El Martillo in the Apaneca-Ilamatepec mountain region of El Salvador, grown at 1,500 masl by fifth-generation producer Andrés Salaverría. The cherries are selectively hand-picked, sorted for ripeness, pre-fermented, and then depulped. They undergo long aerobic fermentation (72–95 hours) before being washed and dried outdoors.

    The process yields a high-clarity and floral cup with a refined sweetness and vibrant fruit character. The profile shows strawberry, white grape, cane sugar, kiwi, rose, tangerine, and nutmeg — offering an elegant expression with a silky structure.

    HISTORY

    The Sheliak name is given to the entire constellation of microlots produced by Andrés Salaverría at Finca El Martillo. Andrés represents the fifth generation of a family with over 100 years of coffee history in El Salvador. After completing the Ernesto Illy Master’s in Coffee Science and Economics, he returned to lead the commercial and processing side of the family estates together with his father, José Antonio Salaverría.

    Operating farms across Atiquizaya, Ataco, Juayúa, and Apaneca, the family combines tradition with modern processing practices, selective harvesting, and strong commitments to traceability, sustainability, and community investment — including forest reserves and education and health programs.

    Sheliak FFRE stands as a refined, transparent example of this approach: classic El Salvador terroir elevated by methodical, extended fermentation and careful execution.

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