EL SALVADOR EL BRUJO

tasting notes: tangerine, marmalade, panela

We love that Jose Armando Martinez refers to this high elevation (1600-1700 masl) Pacamara lot from his farm, Finca el Jaguar, as "the wizard". The farm itself feels cloaked and hidden away in Metapan near the Guatemala border, and since there is no road, only a very long walk on a trail to visit, or to move coffee, or anything else, in and out, the fact that we are roasting this coffee in San Francisco at the moment, feels like a bit of a magical wonder. Jose Armando's hard work and passion for farming and commitment to quality is clear in the brilliance of El Brujo.

We’ve been working with our dear friend, Alejandro Valliente, for many years now and for those of you familiar with the coffees from Metapan, these are annual offerings that we look forward to. Alejandro has worked closely with the producers in this Micro Region of El Salvador on our behalf for more than a decade. And two years ago he began working from his own mill, CafeNor, which is a world class, wet- processing, shade-drying and dry-milling export operation in the heart of Metapan. CafeNor is the only operation of its kind in northern El Salvador; Alejandro runs the entire mill on solar power and continues to provide extensive support to the producers in this community. We are honored to be the recipients of Alejandro’s expertise, hard work and dedication to the farmers in Metapan.

From El Salvador's Chalatenango region, this washed Pacamara cultivated by Jose Armando Martinez presents a bright citrus-forward profile. Grown at 1600–1700 meters, the beans capture tangerine and marmalade notes with subtle sweetness reminiscent of panela. Four Barrel Coffee brings out these characteristics through careful roasting, balancing the varietal's natural tendencies with the washed process clarity that defines this lot. Pacamara, a hybrid known for larger beans and distinctive flavor potential, translates well to El Brujo's accessible yet refined cup.