Finca El Salitre Natural

Prune  |  Dark Chocolate  |  Sugar Cane

Origin: Costa Rica Brunca

Process: Natural

Varietal: Caturra, Catuai

Elevation: 1700 - 1850 masl

Finca El Salitre

Produced by the Alvarado Family, El Salitre represents some of the finest coffees from the Brunca region of Costa Rica—and also makes up the majority of their mill’s production. Grown at elevations of 1,700–1,850 MASL, the cherries are handpicked with care to ensure only the ripest fruit is selected.

Once harvested, the cherries are delivered to the family’s mill and placed into a shaded receiving tank, where they undergo a controlled fermentation for 3–4 days. After fermentation, the coffee passes through a recycled-water floating system for cleaning before being transferred to raised drying beds.

Drying is a meticulous process: in the early days, the cherries are kept in small piles and turned just once or twice daily. As moisture decreases, the parchment is spread out and moved more frequently—about every hour—to ensure even drying. This slow and careful approach takes 25–30 days, resulting in a coffee of exceptional quality, prepared with great attention to detail for export.