This Pacamara, perhaps El Salvador's best-known variety, is produced in the shade of trees on the El Cerro farm.
During the harvest period, between December and February, pickers are trained to select only fully ripened cherries. This allows El Cerro and its producer Fernando Leto to bring out the full potential of this coffee.
This taste for perfection can also be found in the process, which is carried out directly on the farm. Here, a natural process.
After sorting the best cherries from the harvest, Fernando Escobar leaves them to dry for between 30 and 40 days, depending on the moisture content.
To ensure that the berries absorb as much mucilage as possible, he plays with the thickness of the cherry bed and alternates between sun and shade, to maximize the amount of fruit in the cup.
