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El Salvador Washed Bourbon SHG Special Preparation Finca España

Finca España is located near the Apaneca village, on a picturesque and cold hill with a magnificent view on the Cerro de Apaneca and Laguna Verde.
Doña Eleonora Lemus de Diaz Nuila “doña Nora” inherited Finca España from her grandfather don Rodrigo Herrera “papa Higo”, a descendant of a long-tradition of Salvadoran coffee producers. Doña Nora is the fourth generation of a family dedicated to the enhancement of coffee from the Apaneca-Ahuachapan region.
To improve the efficiency and the eco-sustainability of the production process, doña Nora implemented a farm renovation and rehabilitation program over the last few years, by replacing the old trees with new Bourbon and Pacas varieties. The Bourbon is a natural mutation of the Typica, one of the earliest and most important coffee varieties, while Pacas is a natural mutation of the Bourbon, discovered by don Fernando Alberto Pacas Figueroa in El Salvador in 1949.
Doña Nora empathize exclusively on high-profiles coffees, as she believes that this is the way to make a finca successful in the economic worldwide scenario.
The highest elevation, the special microclimate and the volcanic soil are the main features that characterizes the aroma and cup profile of the gourmet coffees produced by this finca.
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El Salvador Washed SHG Special Preparation Finca La Esperanza

The environment of Finca La Esperanza is pretty unique: on the top of Volcán de San Salvador with a magnificent view over the Valle de Zapotitán, it jealously preserves the wildlife treasury of the near Parque Nacional El Boqueron protected by the shadow of centuries-old Mescal trees (Sophora secundiflora).
Besides a fauna sanctuary, Finca La Esperanza preserves the botanical treasure of its coffee varieties. Unlike other fincas in the region that abandoned the traditional Bourbon and Pacas varieties to other ones more resistant to roya (Hemileia vastatrix, a fungus that causes the coffee leaf rust), La Esperanza has kept the original Arabigo, a genetical evolution of the Typica very common in the early plantations of the late 1800s, when coffee was introduced in America.
The production process is approached with an integrated farm management system. Harvesting is carried out by hand when the cherries are at the peak of their ripeness, to ensure that the maximum potential of the aromatic characteristics of coffee is expressed.
The meticulous work of the men and women working in harvesting and processing, the highest elevation, the special microclimate and the volcanic soil are the main features that characterizes the aroma and cup profile of the gourmet coffees produced by this finca.
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El Salvador Washed SHG Special Preparation Finca Puerto Arturo

Las Neblinas Estate Farms is a cooperative of two small coffee farms named Finca Puerto Arturo and Finca El Carmencito with a history of over 150 years, that have been owned and forged by 5 generations in the highest mountains of the cordillera de Apaneca-Ilamatepec.
Owned by doña Karla Quirós de Moisés and her husband, Las Nebinas (Spanish: the fogs) was named after its constant presence of clouds, stuck in between two mountains at an altitude between 1400 to 1600 meters above sea level
In Finca Puerto Arturo, the previous plantations of Bourbon with a little of Catimor and Caturra were mostly replanted in 2014 with Pacamara, leaving only a quarter of the land dedicated to the older but duly renewed Bourbon and Catimor, with a little of Costa Rica 95. Finca El Carmencito is mainly planted with red and orange Bourbon varieties. The Pacamara coffee variety is a cross between the Pacas, the natural mutation of the Bourbon variety discovered by don Fernando Alberto Pacas Figueroa in El Salvador in 1949, and Maragogipe, the mutation of Typica with very large cherries: as the latter one, the beans of the Pacamara variety are very big, with striking sugary sweetness and florals notes.
The highest elevation, the fresh climate, the volcanic soil and the abundance of water are the main features that characterize the aroma and cup profile of the gourmet coffees produced by this finca.
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Guatemala Washed SHB EP Special Praparation Finca Linda Vista

Coffee has helped fuel Guatemala’s economy for over a hundred years, still leading the export revenue in the country nowadays.
Although Guatemala is well-known worldwide for the finest and distinctive coffees from its various regional specifications, the market’s main attention has been historically focused on the coffee produced in Los Altos, the highlands between the Sierra Madre de Chiapas and the Petén lowlands where coffee cultivation is particularly ideal thanks to high altitudes, rich volcanic soils and a climate that allows a slow maturation to the beans.
The valle de Santa Rosa, in the homonymous department, is the backdrop of Finca Linda Vista: surrounded by a breathtaking landscape, at an altitude of 2,100 meters above sea level, with an average temperature of 86 °F (around 30 °C), this finca was born as a corn and cattle farm, then expanded to coffee production reaching an annual volume of 3,000 bags of 60 kg.
Finca Linda Vista is a business model in the region due to its good practices, sustainable initiatives and the care to the environment and their workers.
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Guatemala Washed SHB EP Special Praparation Finca Peña Blanca

Coffee production started to grow in Guatemala since the 1860s on the back of a declining indigo trade, previously the main export from the country, and continued steadily, leading the country to the top-5 rank of the main coffee-producing countries in the world.
Although Guatemala is well-known worldwide for the finest and distinctive coffees from its various regional specifications, the market’s main attention has been historically focused on the coffee produced in Los Altos, the highlands between the Sierra Madre de Chiapas and the Petén lowlands where coffee cultivation is particularly ideal thanks to high altitudes, rich volcanic soils and a climate that allows a slow maturation to the beans.
Laying in the middle of this area, Finca Peña Blanca (Spanish: white rock) embraces the Laguna de Ayarza. The finca is owned by don Pablo Chuy, fourth-generation descendant of a family of coffee producers.
The long-tradition and experience of don Pablo allowed him to preserve the Bourbon and Typica varieties into his estate, by approaching the production process with an integrated farm management system aiming to preserve the local eco-system, the biodiversity and water river protection. The Bourbon is a natural mutation of the Typica, one of the earliest and most important coffee varieties.