El Salvador Las Mercedes Maracaturra Anaerobic Natural

It’s back—and brighter, juicier, and more irresistible than ever! One of the newest additions to our coveted Pearl Reserve collection, this year’s El Salvador Las Mercedes Maracaturra Anaerobic Natural is ready to make an impression. This wildly expressive coffee bursts with playful notes of blood orange, sugarcane, and black cherry, delivering vibrant flavor from the very first sip. As the cup cools, the magic really begins to unfold—the lively acidity gently softens, revealing even more radiant layers of fruit and sweetness.

And the true showstopper? That unforgettable sweetness—silky, sparkling, and beautifully balanced by a creamy richness that keeps you coming back for another sip. Bold, juicy, and full of character, this Pearl Reserve is an adventure from the first taste to the last lingering drop.

We at Klatch Coffee were originally drawn to Las Mercedes because of its great coffee, but what has sustained our long-standing partnership as Direct Trade Partners, our shared love for community, the creativity and science of processing methods, and our passion for persistently striving to make our coffee the best it can be. 

The flavors of our Maracaturra are brought out using an ASD, or Anaerobic Slow Dry process. The ASD Natural Process consists of fermenting coffee without oxygen, and is well-known as the process used to ferment wine. After the coffee cherries are harvested and cleaned, they go into the fermentation barrels. Next, they are left for 90 hours, or until all of the air bubbles are gone. The coffee cherries are then taken out of the barrel and, depending on the weather, are dried on raised beds for 30-45 days.

The world of coffee is interconnected. Our Klatch founder and CFO, Mike, makes annual visits to our farms, and enjoys sharing the history of coffee, a journey that begins long before the coffee even makes its way to our roasters.

The El Salvador Las Mercedes Maracaturra Anaerobic Natural, roasted by Klatch Coffee, offers a distinct expression of the Maracaturra varietal. This hybrid, known for its large bean size, is showcased here through an anaerobic natural process. While natural-processed coffees often exhibit heavier fruit profiles and increased sweetness, this specific lot presents a vibrant sensory profile characterized by notes of blood orange, sugarcane, and black cherry.

Understanding the interplay between unique processing techniques and specific plant genetics is essential for identifying the nuances found in such specialty offerings. Enthusiasts looking to better categorize these complex flavor profiles may find the flavor wheel a helpful tool for mapping the bright acidity and deep sweetness present in this cup. By combining the structural characteristics of the Maracaturra bean with the controlled fermentation of the anaerobic method, this coffee provides a compelling look at the evolving landscape of Salvadoran production.