6 - Finca El Pezote - El Salvador 2025 (Wet)

El Pezote Farm was named after a small animal called the “pezote” or “mishasho” that used to roam the area. At first, we thought of marketing coffee under the name “pezote”, but it didn’t materialize since the animal is protected by environmental laws.

This plot caught my interest for cultivating specialty coffees. I had PACAMARA coffee in mind, and it took time and hard work to establish the farm. Along the way, we faced several challenges that had to be addressed as they came, such as limited accessibility — the road needs to be fixed since it becomes impassable during the rainy season — and the increasing difficulty of hiring labor each year. Despite these challenges, the farm’s altitude and unique microclimate made it worth the effort.

Finca El Pezote is located in the La Palma area of Chalatenango, at 1,870 meters above sea level, and features an ideal microclimate for specialty coffee. The altitude, along with the area’s cool and cloudy conditions, results in a late-maturing harvest. The coffee harvest requires three selective pickings to ensure only ripe, deep red “blood of the bull” cherry beans are collected. Our company is committed to employing local labor. Six people are required year-round for farm maintenance, and twelve during the harvest season — all trained and specialized workers for this small 4-manzana farm (approximately 2.8 hectares).

The coffee from Finca El Pezote was processed on-site, using a small depulper and dried on raised African beds. The drying process was slow and labor-intensive due to the persistent cloud cover. A slower drying process was intentionally planned to enhance the complexity of flavors, while also taking into account the region’s unpredictable rains. We designed a standardized process for picking, pulping, and drying, ensuring a consistently high-quality coffee and clearly differentiating it from generic coffees.

It was a challenge because we didn’t rely on traditional or previously known methods. Instead, we explored, gathered information, and leaned on the experience of my father and other coffee producers who guided me into the world of specialty coffee. It hasn’t been easy, but the perseverance of the rural people and the hard work invested have brought us this far. That’s why I’m confident my coffee will earn a strong position. It’s not just hope — it’s the certainty that comes from hard work and patience in every step of the process.