black cherry – tamarind – toffee
Franklin Alvarado and his brother own and operate Finca Pinto, a large 20-manzana farm at a high elevation in Chalatenango, El Salvador. They cultivate 22,500 coffee trees on half of the land. After harvesting, he uses honey or natural processes before drying the coffee slowly for the following three to four weeks.
Microlots from El Salvador are sourced from a group of smallholder producers located in the Chalatenango region, in the northern part of the country. Farms here are small on average (5–15 manzanas, or roughly 3.5–10.5 hectares) and many producers grow classic Salvadoran varieties such as Pacas and Pacamara as well as Bourbon.