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:  San Antonio
Region: La Montańita, La Palma, Chalatenango
Varietal: Pacamara
Process: Honey
Altitude: 1350 masl
 
Johny Lemus owns a 3-manzana farm called San Antonio, where he grows Pacas variety in fertile black soil. (He also grows a bit of Gesha and is working to improve the quality of those cups.) He processes his coffee both as Naturals and as Washed.
 
Chalatenango, the "valley of water and sand", is El Salvador's coolest and northern-most region. Historically, the country's top coffees have come from western El Salvador. In 2007, though, a Chalatenango pacamara won the Cup of Excellence bringing the region and variety center stage.
 
Pacamara originated from a cross between the dwarf Pacas and the exceptionally large Maragogipe by the Salvadoran Institute of Coffee Research (ISIC). Pacamara cherries and their resulting seeds are much larger than most varietals. 
 
Honey coffee is depulped to remove the skin of the cherry, and the coffee seed is allowed to dry with some or all of its sticky fruit mucilage intact. This process retains some of the desirable characteristics of a full Natural coffee (heavy body, sweet fruitiness with lower acidity, deep chocolate notes)