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Pacamara Honey

Producers: Johny Lemus and William Lemus
STORY

FINCA SAN ANTONIO STORY

Johny Javier is the owner of Finca San Antonio. Since his teenage years, Johnny has been around coffee, working first as a coffee picker on neighboring farms and on his father's farm during the peak of the harvest. For over 10 years he has been running his own farm.

All his knowledge about coffee has been acquired by doing and from his father who has been his mentor and who motivated him to acquire his own land. After buying his farm, he set off producing a high-quality product. Over the years, he has faced many ups and downs, he has had to find a new way to work, to implement better harvesting practices, and to invest in raised beds. He even had to learn how to process honey coffees - he recalls in the process of experimenting; many batches were ruined because it took so many trials and lost coffee to master this process

In addition to loving coffee, Johny spends his spare time and off-season months working in construction. Johny's motivation to continue producing specialty coffee is really based on preserving the family legacy, acquiring new knowledge and experiences, and being known for producing top-notch Salvadorian coffees.

Location
Country

El Salvador

Municipality

La Palma

Department

Chalatenango

Farm Varieties
Technical info

HARVEST

December to February.

PROCESSING METHOD

Honey

ELEVATION

1,500 MASL

SHADE

Sweet gum, and native trees like Guachipilin and Cujes.

DRIYING METHOD

Fully sun-dried on raised beds on average for 15 days.

HARVEST

December to February.

PROCESSING METHOD

Honey.

SHADE

Sweet gum, and native trees like Guachipilin and Cujes.

DRIYING METHOD

Fully sun-dried on raised beds on average for 15 days.

ELEVATION

1,500 MASL

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