El Salvador-Samuel Luna Pacamara

This one really shows off Chalatenango in a nice, straightforward way with bright, structured, but still easy to enjoy. It opens up with a little nutmeg warmth, then shifts into some fresh, mild fruit. The acidity’s lively and a bit tart, but there’s this soft, sweetness that keeps everything in check and leaves you with a clean finish. It’s got energy, but it’s just a really balanced, dialed cup.

This coffee comes from Samuel Luna at Finca Luna, a small four-hectare farm with about 14,000 trees. He’s not just growing coffee, there’s citrus and bananas too so it’s a more rounded, sustainable bio-diverse setup that supports both the land and his day-to-day.

On the processing side, Samuel keeps things traditional. The cherries go through about a 14-hour dry fermentation, then get washed and dried slowly on raised beds for close to three weeks. That slower drying really helps lock in the brightness while building out that layered sweetness you taste in the cup.

This lot is Pacamara, grown at around 1450 meters and harvested December through March. It’s got that balance we’re always looking for…bright, sweet, a little spice, and just a really engaging cup from start to finish.