El Salvador Lemus Bella Vista Espresso

Tasting notes: Stonefruit, black tea and mixed berry sweetness, choc caramel, full mouthfeel.

Coffee breakdown:
Origin: Ahuachapan, El Salvador
Variety: Pacamara
Process: Natural
Producer: Thelma de Gutierrez
Altitude: 1200 m

Thelma de Gutierrez has been surrounded by coffee her entire life. A third-generation coffee farmer, Thelma purchase Finca Madre Tierra in 2006 and has been tirelessly focused on improving coffee quality on her farm, no matter the challenges. Through thick and thin, Thelma says, “my love and passion for coffee is what keeps us going.” Her love and passion shine through in this Pacamara Natural lot that is bursting with berries and notes of black tea and citrus.

Thelma de Gutierrez’ life has revolved around coffee for as long as she can remember. Her childhood was spent on her family’s coffee farm and she has many found memories of running around the farm during harvest season while the smell of ripe cherry hung heavy in the air. It is due to all these happy memories, Thelma explains, that she decided to purchase her own coffee farm cementing her career as a third-generation coffee producer.

Thelma purchase Finca Madre Tierra in 2006. In 2014, she purchase Finca Lemus Bella Vista, an adjacent plot. She named the farm after the previous owner, Carlos Lemus, who was a family friend. The farms sit on the top of a hill in the Ilamatepec mountain range near the town of Ataco. She chose the area intentionally, seeking to set down roots near Ataco, a town that has long been known for producing high quality coffee.

And she hasn’t stopped to rest on Ataco’s laurels. Thelma has many plans for future farm improvements to continue advancing quality on her farm. In the immediate future, Thelma plans to install an irrigation system that will make coffee cultivation more efficient and complement her existing efforts to strengthen her farm against potential hardships including droughts, diseases and pests and insufficient financing. Through thick and thin, Thelma says, “my love and passion for coffee is what keeps us going.”

During the harvest, all cherry is selectively handpicked to ensure high quality coffee. Ripe cherry is transported to Beneficio El Carmen, a dry mill in Concepcion de Ataco, Ahuachapan. At the mill, cherry is laid on clay patios, where they sundry for approximately 30 days. Workers turn cherry frequently to promote even drying.