It’s definitely Central America season here, and what better way to celebrate than with another coffee from the incredible Salverria family, this time via Round Hill Roastery.

El Martillo has become the launchpad for José Antonio Jr and Andres Salverrias' project to improve coffee quality and explore processing methods. This anaerobic natural really shows off the diversity of coffee that the family produces as well as the potential of coffee from El Salvador.

This playful coffee is bursting with juicy tropical fruit and bubblegum flavour and a little spiced rum finish that comes from the post-harvest processing.

The ripest coffee cherries were selectively hand harvested and placed in anaerobic fermentation tanks for 80 hours before being dried on patios.

Alongside experimenting with processing, the brothers are also investing in agronomy in order to better plant strength and disease resistance as El Salvador has been hit hard by leaf rust and an unpredictable climate.