El Salvador Mano Del Puma

This coffee comes to us from our friend Steve at Unravel Coffee Merchants. While Steve is known for his expertise in Ethiopian coffee, he has recently expanded his operations to El Salvador, where he works with Carlos Pola. Pola employs regenerative agricultural practices that foster symbiotic relationships between plant species, reducing his reliance on pesticides and fertilizers. This approach is not only environmentally sustainable but also plays a key role in preserving specialty coffee production in El Salvador, where challenges continue to mount.

This particular lot is from Finca Las Brisas and features their innovative Dehydrated Honey process. After the cherries are picked and sorted, they are stored for 48 hours in porous bags, exposed to oxygen in a ventilated shaded area. During this fermentation process, the mucilage (honey) dehydrates and oxidizes. The coffee is then depulped with minimal water and placed on raised beds to dry, retaining a significant amount of mucilage for added complexity.

Finca Las Brisas is located in Ojo de Agua, Juayua, at an altitude of 1,300 meters. The farm grows several varieties, including Castillo, Limonares (Heirloom Hybrid 2), Pacas, Heirloom Hybrid 1, and Parainema.