EL SALVADOR // MARTA LEMUS HONEY

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Expect notes of Cooked Berries and Caramel

Martha Yaneth Lemus operates San Antonio, a compact farm cultivating Gesha and Pacamara coffee varieties. Her meticulous process begins with harvesting ripe cherries, which are depulped the same day and fermented for 24 hours. After washing, the beans dry on raised beds for 15–22 days, developing complex flavors.

This microlot comes from El Salvador's Chalatenango region. The region's producers primarily cultivate traditional Salvadoran varieties including Pacas, Pacamara, and Bourbon, each bringing distinct character to the final cup.

We are enjoying this coffees notes of cacao, caramel, cooked berries, and sparkling acidity. 

Available in 12oz, 2lb, or 5lb bags.

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Farm: Marta Yaneth Lemus Region: Chalatenango Variety: Pacamara Altitude: 1500 masl

Produced by Marta Yaneth Lemus in the Chalatenango region of El Salvador, this lot showcases the distinct characteristics of the Pacamara varietal. Known for its large bean size and complex profile, this cultivar often bridges the gap between deep, structural sweetness and vibrant acidity. By utilizing a honey process, which leaves a portion of the fruit mucilage on the bean during drying, the producer has highlighted a profile defined by cooked berries, caramel, and cacao, balanced by a sparkling acidity.

Sourced by Dogwood Coffee, this selection offers a compelling look at how regional terroir and careful processing influence the final cup. When evaluating the nuances of such a coffee, enthusiasts often refer to the flavor wheel to better identify the interplay between the rich, sugary notes and the bright, fruit-forward acidity inherent in this specific harvest. It serves as a refined example of the potential found within the high-elevation landscapes of El Salvador.