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
 
Region: Chalatenango
Varietal: Pacamara
Process: Natural
Altitude: 1200-1800 masl
 
Ulises Lemus owns two small neighboring farms called Finca San Francisco and Finca Loma Pacha, where he grows Pacas variety in the Chalatenango region of El Salvador. 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.
 
The coffee on this farm is picked ripe, then either dry fermented for 16-20 hours for washed or for naturals placed directly on raised beds after sorting, and then dried for roughly 14-18 days depending on weather.