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Luis Alonzo Hernández grew up resenting work on his grandmother's coffee farm. A decade into running his own — Finca Cerro Negro, two hectares and roughly 6,000 trees high in El Salvador's volcanic highlands — he's come around. He sees coffee as something that quietly reaches everyone in the world, and he's planning to expand into Pacamara and Geisha next. This lot is mostly Pacas, dry-fermented for 8–16 hours and sun-dried on patios for about a week. Clean, sweet, and unfussy.
Note: Sliding Scale not available for 5lb bags - Must select “N/A”
Luis Alonzo Hernández grew up resenting work on his grandmother's coffee farm. A decade into running his own — Finca Cerro Negro, two hectares and roughly 6,000 trees high in El Salvador's volcanic highlands — he's come around. He sees coffee as something that quietly reaches everyone in the world, and he's planning to expand into Pacamara and Geisha next. This lot is mostly Pacas, dry-fermented for 8–16 hours and sun-dried on patios for about a week. Clean, sweet, and unfussy.
Note: Sliding Scale not available for 5lb bags - Must select “N/A”
