El Salvador Puerto Arturo

An explosion of juicy berry notes opens the tasting, followed by a soft, lingering hint of vanilla sweetness. Intense flavor, with delicate berry notes blending with the sweetness of vanilla and caramel. Red-fruit acidity is balanced by sweetness, and a syrupy body brings blueberry jam to mind, paired with a sweet raisin funk. The body is powerful, intoxicating, and satisfying. Despite its full body, this is a remarkably clean and vibrant coffee—truly unique and intriguing, bringing out the nuanced character of its origin.

Located in the Apaneca-Ilamatepec region in western El Salvador, Finca
Puerto Arturo is managed by Karla Quiroz de Moises, the fourth generation of her family
to work the land.
This region is home to El Salvador’s first Denomination of Origin, and Puerto
Arturo was one of the first farms in the country to export coffee under the
Apaneca-llamatepeq certification, which requires coffees to score 84 points or
higher in the cup or to be grown above 1,200 meters.
Finca Puerto Arturo follows practices established by the Sustainable Agriculture Network,
which involve protecting the environment, preserving native forests, safeguarding water
sources by avoiding the use of contaminants, and improving soil fertility. But the Quiroz de Moises family’s commitment doesn’t stop there: great care is also
taken with the workers. The farm guarantees its 25 employees a maximum
7-hour workday, as well as a dedicated space to change, eat,
and take a few breaks.
The Pacamara variety lot, chosen for its high yields even when grown at high elevations
(1,400 meters above sea level in this case), undergoes 72 hours of anaerobic fermentation, followed by
drying on clay patios.