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. Our staff-member on the ground in El Salvador, Beto Reyes, works closely with Ulises to offer support in agronomy, processing, and capacity building. 
 
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.