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Santa Ana

Salvador - Apaneca - El corrozo - Bourbon/Pacamara - Honey,Organic

PacamaraWashed
Organic

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About this coffee

This blend of Bourbon and Pacamara was produced by Fernando Lima, with whom we have been working for several years now in El Salvador. Bourbon and Pacamara are two of the three varieties grown by Fernando Lima on this farm, alongside Geisha vines. 

At an altitude of over 1900 m, the microclimate of the Santa Ana farm is ideal for coffee production. The farm was completely destroyed after the eruption of the Ilamatepec volcano, but Fernando Lima saw this as an opportunity to start afresh and produce in a more sustainable way, combining tradition and modernity.

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  • Origin

    El Salvador
  • Region

    Apaneca Ilamatepec
  • Terroir

    El Corozo
  • Farm

    Santa Ana
  • Producer

    Fernando Lima
  • Species

    Arabica
  • Variety

    Pacamara

  • Process

    Washed

  • Drying

    24 days drying beds

  • Packaging

    35kg - Jute bags

  • Altitude

    1950
  • Harvest period

    February - April
  • Type of harvest

    Manual

The farm Santa Ana

Fernando Lima's El Corozo farm is located at an ideal altitude for coffee production, above 1900 masl. It is surrounded by two national parks, Los Andes and Los Volcanes, on the slopes of the Ilamatepec volcano, the highest in El Salvador. In 2006, the volcano erupted and completely destroyed the plantation. The ash from the volcano was deposited on the soil, giving it something very special, which is found in every coffee produced by Fernando Lima on this farm.

The main variety grown on the farm is Bourbon, but there are also Geisha and Pacamara plants. There is also some Caturra. This is perhaps Fernando Lima's favourite farm to work on, having seen it reborn and develop. The harvest is carried out in 3 stages, between January and April, to ensure that the coffee develops evenly and produces the best possible cups. And so it has been since 2018!

  • Altitude

    1950
  • Environment

    Montaneous
  • Ground

    Volcanic

Meet Fernando Lima

A few words about Fernando Lima

Coffee is a passion that has been transmitted from father to son and daughter in the Lima family since 1870. Today, Fernando faces new challenges, such as climate change, which means adapting coffee growing while maintaining traditional varieties such as Bourbons. Fernando defines a good coffee producer as a manager who manages to make the constant improvement of his production, from seed to export, interact in a symbiotic way. He adds that it is necessary to keep an eye on new trends while having sufficient profits to invest in his farm. 

Coffees of Fernando Lima

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