About this coffee

This coffee comes from Pueblo Viejo community, Arambala in Morazan department, within the Cacahuatique Mountain Range coffee region in northeast El Salvador. The name of the mountain range translates as "the hill of cocoa gardens". The local people of Lenka traditionally grew cocoa, fruit trees and coffee here. But the military conflicts of the late 20th century and coffee rust have led to the fact that now only 4% of the national crop is grown here.

It is a territory with a low level of population density compared to the country's average, with a lot of natural biosphere reserves and river.

The area is characterized by clay soils. The climate of the region is tropical with an average temperature of 25°C and precipitation of 1100 mm. Local coffee is characterized by a creamy body, medium acidity and caramel sweetness. There are ancient forests preserved on the territory so the farmers grow coffee trees under their shade.

Cuscatlecos is one of the most popular varieties among local farmers. It is a hybrid of Villa Sarchi and Timor strain T5296 created by the PROCAFÉ Institute in El Salvador. The main characteristics of Cuscatlecos are: growth altitude up to 1600 m.a.s.l. leaf rust resistance, a rounded cup profile with finer and more extensive flavors due to the longer maturation period, but also instability from one generation to the next. Finca El Pinar was founded in 1998 by Rene Martinez's family. The couple were FMLN combatants and after the armed conflict ended in 1992, they began a transition towards social, political, and productive reintegration.

The area of the farm comprises 4 marzanas located in the middle of coniferous forests (Pine) hence the name of the finca. The territory features a tropical climate with average temperatures of 26 °C and rainfall of 1060 mm.

The main varieties produced at El Pinar are Cuscatleco and Bourbon. Besides the family also cultivates Orange, Mandarin, and Banana trees and produces honey.

Positive influence on the community drives the farmers to continue their coffee business consciously. This includes environmental restoration and protection through environmentally friendly agricultural practices, water, soil, and wildlife conservation, as well as contributing to local employment generation.