Have you heard of the “Natural Pineapple” process?
This unique method could only come from the creativity of processing maestro Mauricio Salaverria at his farm, Villa Galicia!

The Natural Pineapple is a clean, sweet, and well-balanced natural coffee from El Salvador. The name was born during cupping sessions, when Q graders and direct trade visitors repeatedly noted distinct pineapple-like flavors. After hearing piña again and again, the nickname became official.

Mauricio crafted this process to highlight the coffee’s natural tropical notes. Ripe cherries are harvested at their peak, transported to the wet mill in Ataco, and left to rest in jute bags for 24 hours. They are then floated to remove impurities as well as unripe or overripe cherries. Finally, the cherries are shade-dried on raised beds for more than 25 days.

Throughout drying, the cherries are carefully stirred to ensure consistency—then time and patience bring out the magic.