Region: Apaneca-Ilamatepec, Ataco
Variety: Bourbon, Catuai
Process: Natural
Altitude: 1100-1200m
Notes: Blackberry, hazelnut, cacao. 

Andrés Salaverría has been passionate about coffee growing since childhood. His family has been in the coffee-growing business for over a century, with farms in several regions of El Salvador. He has been involved in the family business for 11 years and has completed a master's degree in coffee economics. After returning to El Salvador in 2011, he focused on the coffee farms commercial, industrial, and administrative aspects. The family is dedicated to diversifying their products and adopting new processes.

Their objective has always been to diversify their products and to stay up to date on new trends in coffee production processes from other coffee-producing countries to replicate them in their beloved country of El Salvador.

One of the Salaverría family's most essential farms is the San Francisco farm, which is not only home to a coffee-producing region, but also a natural forest reserve. This reserve was donated to the National Forestry Association of El Salvador to preserve a beautiful habitat for many exotic species of plants and animals. The San Francisco farm is located near the town of La Majadac in the district of Juayúa. Its rich volcanic soils make it an ideal place for growing coffee.

The coffee at the San Francisco farm is grown in the shade, and harvesting is done selectively by hand, picking only fully ripe cherries. Social and environmental activities play a significant role in the daily activities of the farm and the family business. They always strive to provide the surrounding communities with health services and infrastructure for educational activities.