The Saltpeter Millennium F1

El Salitre, Costa Rica: A Journey to the Heart of Coffee Innovation

Nestled in the Brunca region of Costa Rica, Finca El Salitre represents much more than a source of specialty coffee; it's a testament to innovation and commitment to sustainability. This coffee is the result of the efforts of the Alvarado Fonseca family, who lead Corazón de Jesús, a micro-mill dedicated to producing high-quality coffees. Below, we invite you to discover the history, the process, and the unique characteristics that make this coffee unique.

The Story: From Tomatoes to Specialty Coffee

Corazón de Jesús, the micro-mill that processes El Salitre coffee, has its roots in the vision of Antonio Alvarado Fonseca, known as Johnny, and his father, John. In 2009, the family decided to switch from growing tomatoes and chili peppers to coffee, a transition motivated by a passion for sustainable, high-quality agriculture. Their first notable harvest came in 2012–2013, while working at another family-run micro-mill. It wasn't until 2015 that the family established Corazón de Jesús, a space where they could integrate their innovative approach and commitment to excellence.
El Salitre, the largest farm in the project, covers 15 of the family's 50 hectares. Its name pays homage to the ancient salty thermal springs that once existed in the area, a legacy of volcanic activity. With an altitude ranging from 1,650 to 1,950 meters above sea level, these lands are ideal for growing exceptional coffee varieties such as Milenio F1, Geisha, SL28, Típica, and many more.

A unique process: Natural Resting

The Natural Resting process used at El Salitre is a testament to the Alvarado family's commitment to innovation and quality. The coffee cherries are harvested and fermented in special plastic bags under the sun for two days. They are then dried on African beds for two to three days, until they reach a raisin-like texture. They are then stored in a dark warehouse for five days to balance their moisture, before undergoing a final sun-drying process in patios for 15-20 days. Finally, the coffee rests for three months before the parchment layer is threshed, ensuring its stability.

The Milenio F1 Variety: Exceptional Resistance and Quality

Milenio F1, one of the varieties grown in El Salitre, is the result of a cross between Sudan Rume and T5296, developed by CIRAD and CATIE. This variety is known for its high yield, resistance to diseases such as rust, and its ability to thrive in agroforestry conditions at altitudes above 1,300 meters. The beans are large and offer exceptional potential in the cup, standing out for their complex, bright, and balanced notes.

Recognitions and Commitment to Sustainability

Corazón de Jesús coffee is distinguished not only by its exceptional quality but also by its achievements in international competitions. In 2021, its Geisha Doble Anaerobico from Finca La Torre earned fifth place in the Costa Rica Cup of Excellence competition. A year later, its F1 Doble Anaerobico from Los Toños achieved third place. More recently, in 2024, Finca La Torre's Honey Natural Geisha coffee achieved second place.
In addition to producing exceptional coffees, the Alvarado family is constantly working on sustainability initiatives. They are in the process of obtaining certifications such as NAMA and Blue Flag, which reflect their commitment to the environment and responsible practices.

The Future of Coffee in El Salitre

With a staff of 11 permanent employees and around 60 seasonal workers during the harvest, Corazón de Jesús combines tradition and innovation to bring the best of Costa Rican coffee to the world. El Salitre is not just a coffee farm; it's an example of how passion, knowledge, and commitment to quality can transform lives and communities.