Finca San Antonio El Salvador

Not all farms are the same. We admire Martha Yaneth Lemus’ farm for its abundance of old-growth trees—providing natural shade and filling the air with fresh pine scents throughout the day.

On her two-manzana plot, Finca San Antonio, Martha grows both Pacamara and Gesha. This small section of land was passed down to her after her father’s death, when his 20-manzana farm was divided into seven parcels for each of his sons and daughters. With the support of her husband, Jonny, and her brother, Carlos, Martha produces beautifully separated microlots—sometimes as small as a single bag. That level of traceability is incredibly rare, and it allows us to focus in on the vibrant, expressive flavors of Chalatenango.

When she isn’t tending to her coffee trees, Martha works as a math teacher at the local school. Jonny pulls double duty as well, balancing construction work alongside coffee production. With rising costs and limited volume, it’s truly admirable to see families like this continuing to produce coffees of such exceptional quality.

While we love the boozy, wild natural profiles this family often creates through experimental natural processing, we’re especially excited to share a different side of their work: crisp, delicate, approachable, and sweet washed offerings—like this Pacamara.

Tastes Like - Butterscotch //Grapefruit // Wildflower Nectar