EL SALVADOR Finca Puerto Arturo Anaerobic Natural

Process: Anaerobic Natural; SCA Score: 87 points.
Fruity notes of pineapple, mango, and coconut, complemented by chocolatey nuances of cocoa nibs.

In addition to Puerto Arturo, Karla and her family own Finca El Carmencito. The two farms cover approximately 16 hectares in total and are located at high elevations, between 1,525 and 1,675 meters above sea level. In 2014, the family decided to dedicate these farms entirely to specialty coffee production. Approximately 85% of the farms were replanted with varieties such as Pacamara, Red Bourbon, and Orange Bourbon, while Geisha was planted in the highest-elevation areas.

The family’s commitment to quality and sustainability was recently recognized with an impressive 8th-place finish in the Cup of Excellence competition.

The farm is equally committed to supporting the long-term well-being and prosperity of its workers, many of whom are the primary providers for their families. By strengthening collaboration throughout the year and continuing to invest in specialty coffee production, the team aims to build sustainable growth through direct-trade relationships.

Sustainability remains central across all three areas — economic, social, and environmental. The family’s long-term vision is to build a respected brand known both for its values and for the quality of its coffee.

Located in the Apaneca-Ilamatepec mountain range, at an elevation of 1,450 to 1,650 meters above sea level, Puerto Arturo benefits from nutrient-rich loamy soils and cool temperatures. These conditions create an ideal microclimate for coffee cultivation, resulting in sweet, dense cherries of exceptional quality.

Karla and Alvaro Moises have also focused on replanting Pacamara and Bourbon varieties beneath the canopy of mature shade trees, which provide shade and contribute to the biodiversity of the ecosystem.

In addition to the commercial coffee plantations, the family maintains a dedicated coffee variety garden, where different varieties are cultivated and observed to better understand how they adapt and perform in the local environment.

This area also contributes to the preservation of biodiversity. A wide variety of flowering plants attracts pollinators and wildlife such as birds, butterflies, and bees. An ongoing bird inventory has identified 16 species of hummingbirds on the farm. A small pond also provides habitat for Koi fish and Maki frogs.

Protecting and encouraging biodiversity is an important part of the farm’s philosophy, with the goal of maintaining a healthy and balanced ecosystem throughout the year.

Pacamara cherries are hand-picked at peak ripeness and delivered to the wet mill located on the farm. At intake, the cherries are carefully sorted to remove any damaged, underripe, or overripe fruit.

The selected cherries are then placed in a sealed environment, where they are left to ferment. After fermentation is complete, the cherries are transported for drying and laid out on raised drying beds.

Workers turn the cherries frequently to ensure even drying. Depending on weather conditions, the drying process takes more than 20 days.