This lot comes straight from El Corozo, a farm set high on the slopes of the Santa Ana volcano in El Salvador. It is managed by fifth-generation coffee producer Fernando Lima, who combines deep agricultural heritage with a commitment to quality.

Grown at a cracking 1,900 metres, this is a massive Pacamara variety that reflects serious terroir. This high altitude and cooler mountain climate naturally slow down the ripening of the cherries. That extended growth time concentrates the sugars, delivering the intense aromatics and exceptional cup quality that the Pacamara bean is famous for.

The processing here takes serious graft. After harvest, the cherries undergo a careful honey process at the family-owned Los Balcanes mill. The fruit skin is removed, but a portion of the sticky mucilage remains on the bean while drying. It is an extra step that absolutely pays off, enhancing the sweetness and creamy body while preserving pure clarity. Organic and entirely shade-grown, it is proper processing with a focus on long-term sustainability.