La Arada (COE #5)

Located in the Chalatenango region near the Honduras border is La Arada, a farm diligently cultivated by 55-year-old farmer Cristobal Cartagena Santamaria. He, along with his wife and four of their seven children, purchased the farm in 1992 and has since diligently worked to enhance the land for the production of high-quality coffee.

La Arada features different coffee varieties like Bourbon, Pacamara, and Paquita. Its name, meaning "flat place," refers to the plateau where the coffee grows. Cristobal's dedication paid off when he achieved fifth place at the 2023 Cup of Excellence (COE #5) in El Salvador with his Honey Pacamara.

For this particular coffee lot, cherries are handpicked at peak ripeness during the harvest. The coffee undergoes sorting, washing, and pulping to remove external fruit, leaving a layer of sticky mucilage. It is then spread on raised beds to sun-dry, being shaken three times a day to prevent mold and covered at night to reduce humidity. After reaching the ideal moisture content, the coffee is bagged and rested before delivery to the dry mill for hulling.

The juicy redcurrant acidity in this coffee transitions into a refreshing red apple-like acidity, accompanied by lingering notes of roselle and rooibos tea.

Process: Honey
Varietal: Pacamara
Origin: Chalatenango, El Salvador
Tasting Notes: Redcurrant, Roselle, Red Apple

Suitable for filter
Available only in 150 grams

Recommended to rest beans for 7-10 days from roast date before consuming