Although El Salvador is known for its high-quality mass coffee production, we are much more interested in smaller, unique-tasting batches just like this honey-processed Pacamara grown by Anibal Isaac Luna. The birthplace of our coffee, the department of Chalatenango in the northwest of the country,

also gained attention at the aforementioned Cup of Excellence competitions. The local smallholders usually farm on steep, hard-to-reach hillsides, typically on 1-2 hectares. The secret of Chalatenango coffees lies in the cooler microclimate and the widespread Pacas and Pacamara arabica populations

in the region. The pronounced acidity and fruitiness so characteristic of Pacamaras can be softened, fine-tuned with well-controlled processing. Such is the case with Anibal Isaac Luna coffee, which has achieved a balanced taste profile thanks to the semi-dry (a.k.a honey) process while preserving

the character of the variety and the origin.