This single-origin coffee is produced by the Magaña family at the San Andres farm in the Apaneca region of El Salvador at an altitude of 1470 meters. It is a Pacamara variety processed using the honey method, where the beans are dried on raised beds under protective shade nets with the mucilage intact. This process results in a flavor profile featuring notes of orange, stone fruit, dried fig, sweet citrus, and strawberry.
