We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Farm: Finca DR
Region: La Palma, Caballero, Chalatenango
Varietal: Pacamara
Process: Natural
Altitude: 1550 masl
 
Cristian Rodriguez owns an 8-manzana farm named Finca DR where he grows Pacas and Pacamara varieties of coffee. Rodriguez focuses on environmentally friendly practices and maintaining the health and quality of the land through a variety of methods. They avoid herbicides that could lead to soil erosion and contaminate the coffee plants. Using coffee pulp, they create an organic fertilizer through fermentation. This has helped with better foliage, even maturation, increased concentration of mucilage, and more developed grain.
 
When processing their coffees, they sort the cherry by ripeness, keeping different varieties separate, and not mixing the crop of young and old plants. The coffee is dried in the shade to extend the drying time. They do few washed coffees, instead favoring an anaerobic natural process due to its lower environmental impact. They also use honey processing depending on the trends of the market each season.