El Salvador Anaerobic Soaked Miramar


Expect notes of;



Location: Apaneca Llamatepac, El Salvador
Estate: Los Nogales, Miaramar
Grower: Salaverria Family
Altitude: 1,450 – 1,650 masl
Variety: HSF
Preparation: Anaerobic Soaked

About this coffee;

Following the seasonality of the coffee harvest around the coffee belt, it's now time to showcase coffees from El Salvador and we've selected this very special Miramar from the rewarded single estate Los Nogales, where a new arabica coffee variety was created, the HSF.

HSF variety is an abbreviation for Hibrido de San Francisco, giving away the fact that this farm lent its name to the Bourbon x Pacas cross here discovered. Cup quality is very similar to Bourbon, but it has slightly higher productivity and shows greater tolerance to rust, though is not completely resistant.

This coffee was processed under the innovative Anaerobic Soaked method where the Cherries were received at Las Cruces Mill. Then Cherries are placed in fermentation tanks for 72 hours to undergo the process of natural Anaerobic Fermentation. After the coffee is de-pulped and washed (Mechanical mucilage removal) it is then placed on tanks under clean water for 18 hours.

After 18 hours, Coffee is taken to drying on raised beds for 24 days creating wonderful tropical fruity tasting notes such as Mango, Guava, and Papaya with a creamy body and lingering aftertaste.


Brew Recipe

Espresso: 1:2 coffee to water, extracted in 28 – 32 seconds
Filter: 60-65g coffee per litre of water, brewed for 3-4 mins

Rest Time

Filter 7 days | Espresso 14 days from roast date
This coffee may be rested prior to dispatch

Roast Days

We roast and despatch Monday to Friday. All orders placed after 10am on Friday will be roasted and despatched the following Monday.


Our new box is sourced from a FSC sustainable source and fully recyclable. Inner freshness bag is 100% recyclable and carbon neutral.

Pre-Ground Selection

If you are selecting a pre-ground option from the dropdown menu above, your box will be clearly labelled with the grind for the appropriate brew method, to avoid any confusion.