This coffee is from the Los Angeles farm in the Ahuachapan region of El Salvador, grown at 1380 meters altitude. It is a Pacamara variety processed using the natural method. The cherries are selectively hand-picked multiple times during harvest, selecting only the ripest fruit. After washing and sorting, they undergo initial drying on heated concrete patios for 5 days with frequent turning, followed by drying on classic platforms for a total process of 3-4 weeks. The farm is managed by retired agronomy professor Sigfredo Corado as part of the Los Naranjos agricultural group, which educates local farmers on cultivation and processing techniques. The Pacamara grows under shade trees and uses only natural fertilization and pest control methods. Flavor notes include forest fruits, caramel, and citrus with syrupy texture, high juiciness and sweetness.
Good Coffee Micro Roasters operates in Warsaw, Poland, where founder Wojtek has been crafting quality specialty coffee for years through a grassroots approach focused on word of mouth rather than heavy marketing. The roastery specializes in small batch, single-origin coffees that showcase the unique characteristics of their carefully sourced beans. Their natural process Rwanda coffee has earned recognition among specialty coffee enthusiasts in the region. Good Coffee serves the local coffee community through direct sales and partnerships with select cafés throughout Warsaw.
