EL SALVADOR FINCA PUERTO ARTURO NATURAL

Karla Quiroz and her husband Alvaro Moises along with their children manage 40 acres of coffee cultivation at Finca Puerto Arturo. Karla and Alvaro have been renovating farms that have been in their family for 6 generations.  One area of focus has been replanting pacamara and bourbon under the diversity of mature shade trees. They have recently earned accolades with an 8th place finish in the Cup of Excellence.

Through years of experience, Karla and Arturo’s families have learned that their coffee cherries respond exceptionally well to natural processing, a method that also saves a tremendous amount of water resources, which is good for the environment. During the harvest a great deal of care and focus is dedicated to picking and delivering the best quality of cherries to their micro-mill where they are de-pulped and placed on raised beds and turned regularly for more than 20 days to ensure even drying. After drying is completed, the coffee is carefully stored and later milled and sorted with equipment specifically designed to to manage traceability and quality required for a specialty micro-lot.

The processing on this pacamara lot brings out tropical sweetness we can't get enough of. We're tasting big notes of papaya, orange, and peach lemonade.