XOCOT - El Salvador Coffee
El Salvador · Apaneca-Ilamatepec · Finca San Francisco
87.5 SCA · Geisha · Anaerobic Honey · 1,600 masl · Harvest 2025
In Nawat, xocot means "fruit". It's the name we chose for our most aromatic coffee: a Geisha from western El Salvador that pours like a basket of ripe stone fruit and berries.
Tasting profile
The producer
Andrés Salaverría grows this lot at Finca San Francisco, a 207-hectare farm near La Majada, in the Juayúa district. The cherries are hand-picked selectively between November and March, and sorted by ripeness before processing even begins. Growing Geisha is a commitment: the variety is delicate and low-yielding, but at its best it gives one of the most aromatic cups in coffee.
The process
The ripe cherries ferment whole in an oxygen-free environment, then are pulped and dried outdoors using the "sleeping bag" technique, which protects the beans while they dry slowly. It's a meticulous method designed to keep the Geisha's floral and fruity character intact.
The place
The Apaneca-Ilamatepec range is a chain of volcanoes in western El Salvador, and one of the country's most celebrated coffee regions. At 1,600 metres, on sandy loam soils, cool nights slow the ripening of the cherries and concentrate their sweetness.
In the cup
Almond and strawberry sweetness up front, a bright kiwi acidity, then a long cascade of yellow peach, honey and white grape. Creamy body and remarkable clarity from the first sip to the last.
| Origin | Juayúa, Apaneca-Ilamatepec · El Salvador |
| Producer | Andrés Salaverría, Finca San Francisco |
| Variety | Geisha |
| Process | Anaerobic Honey · Sleeping Bag |
| Altitude | 1,600 masl |
| Harvest | 2024/25 |
| Score | 87.5 SCA |
