Los Cotuzos is located between Apaneca and Ataco in the Ahuachapan region of El Salvador. Owned by Carlos Mendez, they have won multiple awards including the Cup of Excellence in 2008 and 2010. Carlos is heavily involved in the production of their coffee and likes to focus on only the production of naturally processed coffees.

This coffee is a Pacamara commissioned by us to with our own methodology applied. Two stages of fermentation were managed in the processing, 24 hours of Aerobic fermentation followed by 24 hours of anaerobic fermentation. The coffee was then slow dried for approximately 40 days.

The result in the cup is delightful, tea like qualities meeting clean fruit undertones. We’re so proud of Carlos and his work and look forward to the next season!