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 Cerra Negro
Region: Chalatenango
Varietal: Pacas
Process: Honey
Altitude: 1800 masl
 
Finca Cerro Negro is a 2-hectare farm with about 6,000 coffee trees, owned and operated by Luis Alonzo Hernandez. He grows a mix of varieties, including Pacas, Bourbon, and small about of the leaf-rust resistant hybrid Catimor 90. Honey coffees are on the rise in El Salvador, and typically the coffees are picked ripe and depulped the day they're harvested, then spread on patios or raised beds to dry in their mucilage for 20–25 days.
 
When he was younger, Luis Alonso hated working on his grandmother's coffee farm, and he never thought he'd work with coffee himself: Now, after 10 years as a grower, he feels like he has grown into coffee, and he feels like it has meaning because coffee touches everyone in the world. He hopes to expand his farm area, and to plant more Pacamara and some Gesha trees as well.