This coffee is a Pacamara lot from Metapan, El Salvador, produced at Finca el Jaguar and described as high-elevation (1600–1700 masl). It features tasting notes of tangerine, marmalade, and panela, and is offered in wholesale quantities through a dedicated wholesale shop. The farm’s collaborator and mill support are highlighted in the description.
Four Barrel Coffee is an independent, locally owned roastery in San Francisco that sources almost all of its coffee directly from third generation farmers and mill workers in Latin America, Indonesia, and East Africa. Roasting takes place on a vintage 1957 German machine, and the process is entirely manual, relying on highly trained people rather than computers to control heat and airflow. The roasting style is focused on cleanness, sweetness, acidity, and complexity. Four Barrel operates a pair of cafes in San Francisco and holds a partnership stake in The Mill.
