Finca Santa Elena was nearly destroyed during the eruption of the Santa Ana volcano in 2005. For owner Fernando Lima, the disaster became a turning point. He rebuilt the farm with a focus on quality, replanting and adopting cultivation, processing, and drying practices that improved both sustainability and cup quality. Today, Finca Santa Elena stands as a testament to resilience and innovation, offering some of the best coffee in the region. We taste roasted cocoa, with a sweet cashew nuttiness and dried cherry finish. Pronunciation: FEEN-kah SAHN-tah ee-LAY-nah

Finca Santa Elena was nearly destroyed during the eruption of the Santa Ana volcano in 2005. For owner Fernando Lima, the disaster became a turning point. He rebuilt the farm with a focus on quality, replanting and adopting cultivation, processing, and drying practices that improved both sustainability and cup quality. Today, Finca Santa Elena stands as a testament to resilience and innovation, offering some of the best coffee in the region. We taste roasted cocoa, with a sweet cashew nuttiness and dried cherry finish. Pronunciation: FEEN-kah SAHN-tah ee-LAY-nah