Tasting Notes: Cooked mango with mild vanilla, burnt sugar, and dried mango flavours. Mellow sugary sweetness and winey acidity.
 
Suited to: All Filter Brewing Methods
 
Process: Natural
Botanical Cultivars: Pacamara
Region: Chalatenango, El Salvador
Altitude: 1400-1500Metres above sea level
 
Isaac Luna owns several small farms, where he grows different varieties, including Pacamara, Pacas, and Bourbon. A visitor from Panama came through Isaac's church, exploring the area to develop new coffee lands and teach new processing methods. From this man, Isaac learned the Honey process: He was the first to process Honey coffee in this area. The coffee is picked ripe and depulped, then laid out to dry on raised beds as a Honey for about 20 days, depending on the weather. For Naturals, the coffee is picked ripe, sorted and dried on raised beds for an average of 20 days.

Isaac has been growing coffee since the early 2010s, though he has Bourbon trees on his land that are upward of 45 years old! He sees coffee as an adventure and an opportunity, and as he continues to learn about the process and about cupping, he is anxious to hear feedback and learn how to improve. "Every time, the coffee is different," he says. "You can work harder, and although it's hard, it is very rewarding."