El Salvador Cerro Las Ranas Espresso
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Description
Cerro Las Ranas, meaning “Hill of Frogs,” takes its name from a lagoon on the farm that is home to thousands of frogs. Located in Apaneca, Ahuachapán, El Salvador, the coffee is grown by José Antonio Salaverria and his family through JASAL, a family owned coffee operation known for its careful attention to quality from the farm through to the cupping table. Growing between 1,450 & 1,780 metres above sea level in volcanic loam, Cerro Las Ranas brings together several varieties, including Bourbon, Pacamara, Pacas, Caturra, Catuai and Sarchimor. After harvest, ripe cherries are pulped while leaving the sweet mucilage surrounding the coffee seed intact. The coffee is then carefully dried on patios and raised tables, with regular turning to encourage even drying. This honey process helps contribute to the coffee’s sweetness and rounded character, creating an expressive and approachable El Salvador coffee.
SOURCING STORY
Located in the highlands of Apaneca, Ahuachapán, the farm is part of JASAL, a family-owned coffee operation led by José Antonio Salaverria and his sons. The Salaverria family takes a hands on approach to quality, carefully managing each stage of production from year-round farm care through processing and cupping. Coffee grows between 1,450 and 1,780 metres above sea level in the region’s volcanic soils, where the family cultivates varieties including Bourbon, Pacamara, Pacas, Caturra, Catuai and Sarchimor. This attention to detail continues after harvest, with carefully selected ripe cherries and controlled drying helping preserve the sweetness and character of the coffee. A reflection of both the distinctive landscape of Apaneca and the Salaverria family’s commitment to producing quality coffee.
BREW GUIDE
Brew Method
18 grams of freshly ground coffee / Timer for 28 - 32 seconds / Pull 37 - 39 grams of liquid espresso / Grouphead at 200 - 201°F / 9 bars at machine gauge
PRODUCT DETAILS
- Producer: José Antonio Salaverria, JASAL
- Country: El Salvador
- Region: Apaneca, Ahuachapán
- Variety: Bourbon, Pacamara, Sarchimor, Pacas, Catuai, Caturra
- Elevation: 1450-1780 m.a.s.l.
- Process Method: Honey
- Roast Level: Medium-Light Espresso Roast
