An astonishly well-produced anaerobic natural coffee from our friends the Magaña family in the region of Apaneca, El Salvador. Each Pacamara cherry is hand-picked when it is purple, just on the verge of being overripe, and then fermented under pressure and without oxygen in closed barrels. The method squeezes fruit juices from the fruit of the coffee cherry into the coffee bean and produces an extra flavorful coffee, with notes of plum, peach & tropical fruit. We have known Angel and his family for more than 15 years, we buy their entire crop. The family has a great commitment to both the environment and quality, they always strive to get a little better every year. The philosophy is all about producing coffee in harmony with nature, a deep concern for the balance of the soil and the ecosystem. Their farm is home to a variety of birds and other animals.