Lot: Rosita Country of Origin: El Salvador Region: Apaneca–Ilamatepec Farm: Finca San Francisco Producer: Andrés Salaverría Variety: SL28 Processing Method: Natural anaerobic fermentation (300 hours) After fermentation, the coffee is depulped and dried with mucilage using the mounting dry (honey) method. Rosita is a unique 90+ lot. Coffees of this level account for significantly less than 1% of global annual production. The profile is expressive yet precise — bright, celebratory, and generously emotional. Damask rose dominates the aroma, setting both the tone and the first impression of the cup. The first sip is an explosion of sweet berries and florals. The body is dense, with a distinctly wine-like character reminiscent of structured Bordeaux wines made from Cabernet Sauvignon and Merlot — layered, viscous, and refined. The finish reveals damson plum jam with notes of hibiscus. Dark chocolate runs quietly through the entire profile, providing structure and balance. Andrés Salaverría represents the fifth generation of a coffee-producing family with more than 100 years of history in El Salvador. From an early age, he accompanied his father to the farm and became deeply involved in the family business. In 2011, after earning the Ernesto Illy Master’s Degree in Coffee Science and Economics, Andrés returned to El Salvador to focus on the commercial, industrial, and administrative management of the farms, working alongside his father, José Antonio Salaverría, who oversees agricultural operations. Finca San Francisco, located near La Majada in the Apaneca–Ilamatepec region, is one of the family’s flagship farms. Rich volcanic soils, full shade cultivation, and meticulous selective harvesting define its quality philosophy. The farm also includes a natural forest reserve donated to El Salvador’s National Forestry Association, along with ongoing community support programs in healthcare and education.