Farm: San Joaquin Producer: Pacas Family Region: Santa Ana Elevation: 1553 masl Varietal: Red Bourbon Process: Anaerobic Washed 96/120hr Notes: Cherry, strawberry, & tropical About: Finca San Joaquin is a part of the reputable collection of farms from the Pacas family in El Salvador. At San Joaquin’s highest elevation there is a natural cypress forest that has been conserved. The forest provides a habitat for endangered mammals, birds, and reptiles. It is located at the Ayeco Mount, on the northeastern part of the Lamatepec Volcano. For 2019, this coffee was processed via a two-part fermentation. It was fermented for 96 hours as coffee cherry, de-pulped and fermented for 120 hours, and lastly dried for 20 days. Farm: San Joaquin Producer: Pacas Family Region: Santa Ana Elevation: 1553 masl Varietal: Red Bourbon Process: Anaerobic Washed 96/120hr Notes: Cherry, strawberry, & tropical About: Finca San Joaquin is a part of the reputable collection of farms from the Pacas family in El Salvador. At San Joaquin’s highest elevation there is a natural cypress forest that has been conserved. The forest provides a habitat for endangered mammals, birds, and reptiles. It is located at the Ayeco Mount, on the northeastern part of the Lamatepec Volcano. For 2019, this coffee was processed via a two-part fermentation. It was fermented for 96 hours as coffee cherry, de-pulped and fermented for 120 hours, and lastly dried for 20 days.

Farm: San Joaquin Producer: Pacas Family Region: Santa Ana Elevation: 1553 masl Varietal: Red Bourbon Process: Anaerobic Washed 96/120hr Notes: Cherry, strawberry, & tropical About: Finca San Joaquin is a part of the reputable collection of farms from the Pacas family in El Salvador. At San Joaquin’s highest elevation there is a natural cypress forest that has been conserved. The forest provides a habitat for endangered mammals, birds, and reptiles. It is located at the Ayeco Mount, on the northeastern part of the Lamatepec Volcano. For 2019, this coffee was processed via a two-part fermentation. It was fermented for 96 hours as coffee cherry, de-pulped and fermented for 120 hours, and lastly dried for 20 days. Farm: San Joaquin Producer: Pacas Family Region: Santa Ana Elevation: 1553 masl Varietal: Red Bourbon Process: Anaerobic Washed 96/120hr Notes: Cherry, strawberry, & tropical About: Finca San Joaquin is a part of the reputable collection of farms from the Pacas family in El Salvador. At San Joaquin’s highest elevation there is a natural cypress forest that has been conserved. The forest provides a habitat for endangered mammals, birds, and reptiles. It is located at the Ayeco Mount, on the northeastern part of the Lamatepec Volcano. For 2019, this coffee was processed via a two-part fermentation. It was fermented for 96 hours as coffee cherry, de-pulped and fermented for 120 hours, and lastly dried for 20 days.