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: La Montanita
Producer: Maria Eva Rivera
Region: Citalá, Los Planes, Chalatenango
Varietal: Pacamara
Process: Washed
Altitude: 1500 masl
 
Maria Rivera owns the 2-manzana farm La Montaninta, where she grows the Pacamara variety under a cover of shade. She has about 2,800 trees, and is sure to pick the coffee ripe. After harvesting, the coffee is depulped the same day and fermented for 12–14 hours. It's washed twice to remove the mucilage, and dried on raised beds for 18–22 days, weather permitting.
 
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. It is grown primarily in El Salvador, where it frequently dominates Cup of Excellence competitions for its high cup quality & unique characteristics.