SAN ANTONIO — EL SALVADOR HONEY PROCESS · PACAMARA We've got another microlot from Finca San Antonio, produced by Johnny Lemus in Chalatenango. You may or may not remember we had a Geisha from his farm last year. Johnny and his partner Marta are committed to sustainable and environmentally-friendly practices, promoting reforestation by planting a natural canopy providing their crops with the shade they need to thrive. Finca San Antonios greatest sources of pride are providing employment opportunities for the local communities and constantly developing their production processes to honour their heritage and exceed expectations of partners and clients around…
SAN ANTONIO — EL SALVADOR
HONEY PROCESS · PACAMARA
We've got another microlot from Finca San Antonio, produced by Johnny Lemus in Chalatenango. You may or may not remember we had a Geisha from his farm last year.
Johnny and his partner Marta are committed to sustainable and environmentally-friendly practices, promoting reforestation by planting a natural canopy providing their crops with the shade they need to thrive. Finca San Antonios greatest sources of pride are providing employment opportunities for the local communities and constantly developing their production processes to honour their heritage and exceed expectations of partners and clients around the world.
This time we've got pacamara, a cross between pacas and maragogype developed in El Salvador. The coffee is processed with a honey method, picked ripe and depulped on the day of harvest. The coffee is then spread on raised beds to dry in their mucilage for 20-25 days.
This pacamara from San Antonio presents a balanced acidity with a pleasant fruit-like sweetness.
