This honey processed lot of the pacamara variety was grown by Marta Yaneth Lemus on Finca San Antonio in Chalatenago, El Salvador. The relatively short, 24 hour fermentation period, produces a pleasantly sweet cup, yet maintains the coffee's subtle, yet juicy acidity. This coffee bridges the gap between washed and naturally processed coffees, showcasing the best qualities of both processes. In other words, it’s a crowd pleaser and for good reason.