{"id":36908,"date":"2026-04-20T14:29:50","date_gmt":"2026-04-20T12:29:50","guid":{"rendered":"https:\/\/cafetoria.fi\/?post_type=product&p=36908"},"modified":"2026-04-20T19:16:21","modified_gmt":"2026-04-20T17:16:21","slug":"el-salvador-las-marias","status":"publish","type":"product","link":"https:\/\/cafetoria.fi\/fi\/tuote\/el-salvador-las-marias\/","title":{"rendered":"Las Marias, anaerobic"},"content":{"rendered":"
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Mauricio Escalon was born in a coffee-producing family who started their coffee story in the third quarter of the 1800th. In the 1870s his great-grandfather, Pedro Jose Escalon, began with a plantation in Santa Ana. Later he founded El Molino (The mill) – the first of the industrial plants to process coffee in El Salvador. By the end of the 20th century, the family business had a tough time because of the coffee price crisis. However, with the involvement of Mauricio, it got its second wing. In 2003 Cafescal was created with the strategy to get into the specialty coffee philosophy. The company’s name means \u201cCafes Escalon Calderon\u201d where Calderon is Mauritios`s mom’s last name.<\/p>\n

Now the family business has 10 farms and 2 Mills. Mauricio is Managing Director of Cafescal specialty Coffee exporting company. He is responsible for the administration and management of agricultural processes. He has a Degree in Architecture and working experience in building society, but his passion for coffee brought him back to the family business.<\/p>\n

Las Marias Farm has been in the Escalon family since the early 1900s. Later it was divided between two descendants. One of them sold his part to another company in the 1990s. And just a few years ago Mauricio bought it back and returned it to family ownership. Currently, on an area of 35.7 hectares, Bourbon, Pacas, Colombia, and Pacamara coffee varieties are grown here in the shade of Inga and Gravileos trees.<\/p>\n

Anaerobic fermentation (72 hours): The cherries are not cleaned of pulp – they remain whole. They are placed in airtight tanks from which the air is pumped out. Inside, anaerobic fermentation begins – yeast and bacteria break down sugars in an oxygen-free environment. Cafescal coffee lots have received Cup of Excellence awards since 2003. As part of their social responsibility, Cafescal promotes the “Happy People” program, which is based on job satisfaction. They encourage their team to find joy in their daily work.<\/p>\n

This coffee is remarkably approachable and a pleasure to drink. What surprised us most is its vibrant sweetness and lively acidity\u2014qualities rarely this expressive at just 1100 masl.<\/p>\n

Try it also as a cold brew, and you\u2019ll discover a sweet, refreshing aftertaste.<\/p>\n<\/div>\n