Finca Los Naranjos is managed by a specialty-focused team led by agronomist Sigfredo Corado, whose scientific approach to cultivation and processing has helped transform the farm into one of El Salvador’s most exciting modern producers. At 1,750 MASL, the team combines precision agriculture with innovative post-harvest techniques, including this Carbonic Maceration Honey process, which layers controlled fermentation with mucilage-on drying for exceptional sweetness and depth.

The result is a vibrant Pacamara bursting with bright raspberry, smooth caramel, and nutty pecan-like richness, lifted by a winey, candy-sweet finish. Its decadent profile pairs beautifully with our Pecan Pie Nut Butter, amplifying the coffee’s dessert-like complexity and silky texture.