El Salvador Puerto Arturo – Anaerobic Natural Green Coffee (1 kg)

Origin: Apaneca, Apaneca-Ilamatepec
Producer: Karla Quiroz de Moises & Alvaro Moises, Finca Puerto Arturo
Growing altitude: 1,525–1,675 meters above sea level
Varieties: Pacamara
Process: Anaerobic natural
Harvested: 2025/2026

Finca Puerto Arturo is located in the Apaneca-Ilamatepec volcanic mountain range in western El Salvador, at elevations ranging from 1,525 to 1,675 meters. The Quiroz de Moises family has been growing coffee here for six generations, and since 2014, Karla and Alvaro have dedicated the farm entirely to specialty coffee—a commitment that was recently rewarded with an eighth-place finish in El Salvador’s Cup of Excellence. It is at precisely these altitudes, in the mineral-rich volcanic soil, that the conditions for a truly expressive cup are found—and this is a coffee that blew us away right from the moment we cupped it prior to purchase.

This lot consists of Pacamara —a fascinating variety developed in El Salvador, a cross between Pacas and the large-beaned Maragogype, beloved for its unusually large beans and its expressive cup. This micro-lot undergoes an anaerobic natural process: after being hand-picked, the ripe cherries are allowed to ferment in an oxygen-free, sealed environment, after which they are sun-dried on raised beds for over 20 days with the skin and pulp intact and constant turning. The oxygen-free fermentation binds sugars and acids deeper within the bean than conventional dry processing, resulting in great sweetness and a distinct character. The green coffee has good density and performs best with a light to medium roast —primarily for filter brewing. If you’ve mastered the noble art of brewing espresso with a light roast, the results will be magical there as well, but don’t go any darker just for the sake of it: it’s in the light roast range that this Pacamara truly blossoms.

In the cup, this is a juicy and well-processed coffee with all the finesse that Pacamara is known for. Cocoa nibs meet juicy pineapple, and a wine-like note of red berries adds depth and elegance. The mouthfeel is round and the sweetness generous, with a long, aromatic finish that lingers. A cup where altitude, variety, and a meticulous processing method combine to create something extraordinary—a green coffee for the home roaster who wants to explore the full range of expression of this anaerobic natural and understand why we ourselves were so captivated.

This green coffee arrived at the roastery on August 13, 2026, and is from the 2025/2026 harvest.