This coffee is a Pacamara variety from Finca Luna in the Chalatenango region of El Salvador, grown at an altitude of 1450 meters. Produced by Samuel Luna, the coffee undergoes a traditional process involving a 14-hour dry fermentation followed by washing and slow drying on raised beds for three weeks. The flavor profile is balanced and structured, featuring notes of nutmeg and mild fruit, with a lively, tart acidity complemented by a soft sweetness and a clean finish.
Founder Tim Coonan, a former chef with experience in prestigious kitchens around the world, started Big Shoulders Coffee in his garage about a decade ago. His culinary background brings a chef's attention to detail to every roast, sourcing beans from farmers he has built relationships with. Together with his wife Patricia, they have built a brand that prioritizes hospitality and creating a welcoming "third place" for the community, a sanctuary separate from home and work.
