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.
Coffee, El Salvador, Espresso
Isaac Luna
€14,00
Region: El Salvador / Los Plantes, Citalá, Chalatenango
Farm/Mill/Coop: El Chupte, La Golondrina, El Plan, El Pozo
Altitude: 1400-1500
Variety: Pacamarra
Process: Honey
Cupping: Dark chocolate with mellow praline, cocoa, and amaretto flavors. Tangy acidity and fruit-like sweetness.
Certifications:
| Weight | N/A |
|---|---|
| Weight | 250 g |
| Roast | Espresso |
| Grinding | None, Aeropress, Espresso, Italian Moka Pot |
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