El Salvador Finca El Poso

Isaac Luna owns several small farms, where he grows different varieties, including Pacamara, Pacas, and Bourbon. Isaac has been growing coffee since the early 2010s, though he has Bourbon trees on his land that are upward of 45 years old.
He sees coffee as an adventure and an opportunity, and as he continues to learn about the process and about cupping, he is anxious to hear feedback and learn how to improve. "Every time, the coffee is different," he says. "You can work harder, and although it's hard, it is very rewarding."
For Naturals, the coffee is picked ripe, sorted and dried on raised beds for an average of 20 days.
Chalatenango, the "valley of water and sand", is El Salvador's coolest and northern-most region. Historically, the country's top coffees have come from western El Salvador. But in 2007 a Chalatenango Pacamara won the Cup of Excellence bringing the region and variety centre stage. Now there are microlots of Pacamara, Pacas, SL-28, and Gesha, all grown by small producers who apply rigorous harvest and a range of processing techniques.