El Salvador boasts some remarkable growing conditions for a variety of coffee. The Santa Ana region has a collective of growers from small holdings taking advantage of the fertile soil on the slopes of the Santa Ana mountains.

Fernando Lima is a well known farmer in the region producing some fine coffees. In particular his Pacamara and Bourbon varietals.

This coffee offers juicy sweetness with a light spicing, rich mollasses and a long winey finish. The honey process involves removing the outermost layer of the coffee fruit but leaving the sticky mucilage on for the drying process. Sometimes refered to as the semi-washed process as it is somewhere between the natural and washed coffee processes.

This coffee is delightful as a filter offering but really excels as an espresso with milk.

Region: Santa Ana

Altitude: 1400 MASL

Varietal: Pacamara

Processed: Semi-Washed / Honey

Notes: Honey, Passionfruit, Cacao Nib