Finca San Joaquin is owned and operated by the Hernandez family, located in the municipality of Chalchuapa, El Salvador. It’s been in the Hernandez family since 1905, originally purchased by Petrona Palacios De Diaz and now managed by her grandson Vidal with assistance from the Pacas family. San Joaquin is 45 hectares in size, with 30 hectares dedicated to coffee production and the rest left as a natural cypress forest to act as a habitat for endangered mammals, birds and reptiles. The farm is planted with Bourbon, Pacas, Pacamara and Mokka varieties, using Inga trees for shading. Coffee from San Joaquin is processed foe export at the nearby “Vivagua” mill, owned and operated by the Pacas family.

Brew Method

1gram of freshly ground coffee to 16-17g water / Slurry temperature (coffee+water): 200 - 205 ̊F – 93 - 96 ̊C / Extraction: 20 - 21% / TDS 1.38-1.41%