Mr. Recinos grows both Pacas and Pacamara on his 2-manzana farm. Once the coffee is picked and depulped, it is placed in sacks to ferment for at least 14 hours before being laid out on raised beds for 15–20 days.. This is a Smooth and chocolatey coffee with fruity acidity.
El Salvador is one of the smallest central american countries, but it boasts a huge reputation among speciality coffee roasters and growers. Their rich soil allows for excellent crops which produce these amazing beans.
Country El Salvador
Region La Hondurita, El Túnel, La Palma, Chalatenango
Farm Nueva Esperanza
Altitude 1750 masl
Proc. Method Honey
Harvest Schedule January–March
Taste Chocolate, toffee, lime, berry and savory ripe fruit flavors; sweet with fruit acidity and a smooth mouthfeel.