After years of purchasing coffee from Martha Yaneth Lemus, we’re excited to finally secure a lot from her husband, Johny.  

While we have worked with Johny in the past, he is typically responsible for processing all of Martha’s coffee—his own lots have typically cupped a bit lower. Not this one!

Both of their farms share the same name, Finca San Antonio, and grow Pacamara, Pacas, and some Gesha. Tall pines blanket their land, providing old-growth shade that benefits both the coffee and the environment.

Johny previously worked in construction in the U.S. and still takes on projects in El Salvador, where economic investment and growth have created more opportunities. Meanwhile, Martha balances tending to her coffee trees with teaching math at the local school. With rising production costs and limited volumes, it’s both admirable and increasingly difficult for families to produce top-tier coffees like this.

The secret here? Selective handpicking, flotation, and 3–7 days in an anaerobic barrel before drying on shaded raised beds. We love how bright and sweet this microlot is—an exciting contrast to the boozy, floral Gesha nano lots.