Johny's Natural Pacamara

Johny Lemus is back on the menu! We’re excited to share this fruity, expressive natural Pacamara—likely fermented in anaerobic tanks before drying on raised beds, though some details remain closely held. We work most directly with Johny, who processes coffees for both his and his wife Martha Yaneth’s farms, each named Finca San Antonio. While past lots have cupped a bit lower, this one is a standout—vibrant, sweet, and full of character. Both farms grow Pacamara, Pacas, and small amounts of Gesha under tall pine shade, creating a healthy, old-growth canopy.

Johny has spent time working construction in the U.S. and still does so occasionally in El Salvador, while Martha balances farm work with teaching math at the local school. With limited production and rising costs, coffees like this are a testament to the care and commitment behind every lot..