El Salvador Premium Chalatenango – Saul Murcia – Finca Las Ventanas – Pacamara Honey

Description La Palma • Chalatenango — El Salvador Pacamara Honey Finca Las Ventanas Region Chalatenango • Process Honey • Variety Pacamara  QUALITIES: juicy • very sweet • clean cup RECOMMENDED ROAST: Light-medium CHAFF LEVEL: Medium-High This Pacamara Honey micro-lot is coming from Finca Las Ventanas (Las Ventanas, Chalatenango, El Salvador): owned by Saul Murcia, an expert at honey and natural processing. Dried on raised African beds at 1,375 meters above sea level. This variety is characterized by its extra-large beans and great depth of flavor. This lot is special because it is an incredibly clean honey-processed coffee, a processing method designed to further enhance the potency of tones and add greater depth of flavors. Best at lighter roast points, hints of citric and soft fruit, reminiscent of pineapple/red-fruit, pulls some balance with a nutty/caramel like undertone. A longer setup time is highly recommended. Flavor Profile Lemon, Red-Fruit, Sweet, Nutty, Floral A cup with lively and defined acidity: bright lemon highlights, accompanied by a ripe apple sweetness with a syrupy character. Medium-bodied and very clean, it leaves a pleasant tea-like sensation and a crystalline finish; overall, it maintains a clear balance between fruity sweetness and acidity. Roasting Notes Large-bean Pacamara – Mind your energy You might need a little more heat due to the bean size. It’s perfect for all types of roasting. If you prefer a more pronounced acidity and some fruitiness, opt for a light roast. However, in the medium roast, you can find that balance between sweetness and slightly more chocolatey notes, without losing its body.  Opting for a dark roast will give you better body, reducing the acidity. Hides the more honey processed features but will get robust and stay very sweet. TASTING / ROASTING SNAPSHOTS  Light Roast Medium body - Sweet - Apple - Lemon - Clean finish - Chocolate Acidity Body Sweetness  Medium Roast Balanced - Caramel - Chocolate - Rounded acidity - Very silky Acidity Body Sweetness  Dark Roast Full body — Caramel/cocoa — Low acidity — Roasty hint — Clean aftertaste Acidity Body Sweetness ORIGIN: Chalatenango (northwest El Salvador) Finca Las Ventanas   Saul Murcia owns Finca Las Ventanas in the Chalatenango region of El Salvador. This farm consists of around 4,500 coffee trees with some citrus trees among them as well. Its coffee is often Honey processed and dried on African beds for 20 to 33 days. The farm faces challenges with adequate labor during the harvest season. Chalatenango the “valley of water and sand” Chalatenango “Valley of water and sand” and home to the country’s highest point (Cerro El Pital, 2,730 m), Chalatenango is located within the Alotepec–Metapán mountain range in northern El Salvador. Its cool microclimates and growing altitudes—with abundant SHB above 1,400 m—favor slow ripening and very defined cup profiles. Although for decades the “top Salvadoran coffees” were associated with the western region, Chalatenango rose to stardom when La Montaña (La Palma, Chalatenango) won 1st place in the 2007 Cup of Excellence with 92.80 points. A year earlier, Finca Los Planes had already placed 2nd (2006), paving the way for the region. And the streak continues: in 2025, a Pacamara from Finca Santa Rosa (Chalatenango) obtained the highest score in the Salvadoran edition. El Salvador is the birthplace of Pacas and Pacamara, two emblematic varieties that show great potential at high altitudes. In Chalatenango, small producers work micro-lots and also experiment with SL-28 and Gesha; the dry season coincides with the harvest, which facilitates sun-drying and a diverse range of processes (washed, honey, and natural) with great consistency. Seasonality — Harvest (El Salvador) Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Typical harvest window in El Salvador: Nov – Mar. Export shipments often depart 3–4 months later.