El Salvador Finca Las Quebradas

Rosendo Recinos Flores has a 1.5-hectare farm located in Chalatenango. He hand-picks ripe cherry very selectively, de-pulps the coffee the same day, and places it on raised beds to dry.
Depending on the weather, drying can take 12–15 days. Parchment coffee is stored in a warehouse until being moved by mule to a pickup area, then driven in a pickup to the collection point in Chalate, where it's sent off to the dry mill to be sorted, hulled, and bagged.
Known as “the land of volcanoes,” El Salvador is the smallest Central American country, but its reputation among specialty-coffee-growing regions has grown larger-than-life, especially since the early 2000s. While coffee was planted and cultivated here mostly for domestic consumption starting in the mid-1700s, it became a stable and significant crop over the next 100 years.
This lot is the variety Pacamara, a Salvadoran created hybrid of Pacas and Maragogype, giving a large-bean-size coffee plant.