Martha Yaneth Lemus operates San Antonio, a compact farm cultivating Gesha and Pacamara coffee varieties. Her meticulous process begins with harvesting ripe cherries, which are depulped the same day and fermented for 24 hours. After washing, the beans dry on raised beds for 15–22 days, developing complex flavors.

This microlot comes from El Salvador's Chalatenango region. The region's producers primarily cultivate traditional Salvadoran varieties including Pacas, Pacamara, and Bourbon, each bringing distinct character to the final cup.

We are enjoying this coffees notes of cacao, caramel, cooked berries, and sparkling acidity.