EL SALVADOR | La Esperanza | Kenia | Natural

When the Pacas family first purchased La Esperanza, in 2010, the farm needed some TLC. Having been neglected for years, but showing significant potential, the family decided to undergo a complete renovation program; not only replanting the farm but also redesigning it in the process. Now, about two-thirds of the way through renovation, La Esperanza has become a large variety garden. Having been divided into 18 separate plots, each growing a different variety; including Pacas, Red Bourbon, Bernardina, and Mokka, to name a few. Due to the steep gradient, unique micro-climate and biodiversity, and the Pacas family’s hard work, coffees from La Esperanza have placed in the Cup of Excellence competition three times, most recently in 2025. The name Kenia is often used in El Salvador to describe a unique variety of unknown origin. Thought to be a natural mutation of the SL varieties from Kenya, it’s not widely grown but is gaining in popularity amongst producers and consumers alike. This naturally processed Kenia is big, loud, and juicy, with lots of purple fruit.

This natural-processed lot from the Pacas family in El Salvador showcases the Kenia varietal, roasted by Proud Mary Coffee. Natural processing typically encourages fruit-forward flavor development, and this coffee delivers purple fruit character—a distinctive expression of the varietal's potential. The extended contact between beans and fruit during drying allows for deeper flavor integration, creating the concentrated berry notes that distinguish this lot.

Kenia coffees tend toward complex, fruit-driven profiles, and this example captures that signature clarity. Whether you're exploring the nuances of different flavor profiles or seeking a naturally processed coffee with distinctive character, La Esperanza presents an opportunity to experience how terroir, varietal, and process intersect in a single cup.