21 SANTA LETICIA El Salvador 2023

Santa Leticia's Coffee Forest is situated in the picturesque valley of Apaneca, at an elevation ranging from 4,000 to 5,700 feet. Nestled amidst the vibrant towns within the Ilamatepeque mountain chain, this area is renowned as one of the finest regions in the country for producing fine coffee.
It is evident that our contribution extends beyond the production of delicious coffee. We actively nurture life on our planet, striving to make a positive impact and preserve the well-being of our little world.
The origin of Santa Leticia Farm can be traced back to Francisco Menendez Valdivieso, who inherited the land that now bears the name in 1865. Inspired by the beauty of his daughter, he named the farm Santa Leticia.
Subsequent generations have carried on the coffee tradition of Santa Leticia Farm. They all have dedicated themselves to the specialty coffee craft, ensuring the delivery of the perfect cup to coffee enthusiasts' homes. Today they continue the legacy of the Coffee Specialists Tradition at Santa Leticia Farm.
In 1991, Ricardo embarked on growing Pacamara coffee, a member of the Arabica family. This particular variety features giant beans and was developed by the Salvadoran Coffee Institute in 1957. Pacamara is a crossbreed of two distinct varieties: Pacas, which originates from El Salvador and is derived from Bourbon, and Maragogipe, introduced from Nyasalandia in 1901 and subsequently brought to Blue Mountain of Jamaica and Guatemala in 1903 (Haarer, A.E. "Modern Coffee Production," Page 480). Notably, this coffee offers an exceptionally pleasant cup profile, characterized by a lightly full-bodied nature and captivating fragrance (Les Cafes Produit Dans Le Monde, Jobin, Philippe, p.642).
Now, we proudly uphold the tradition of cultivating and offering this exceptional and delicious coffee, Pacamara.