El Salvador - Finca Puerto Arturo

El Salvador - Finca Puerto Arturo

Regular price
Sale price
Regular price
Sold out
Unit price
Shipping calculated at checkout.

Producer: Karla Quiroz de Moises
Varietal: Bourbon, Pacamara
Altitude: 1,550 masl
Process: Fully Washed
Country: El Salvador
Region: Apaneca, Ahuacapán
Tasting Notes: Orange, Caramel, Chocolate

Karla Quiroz de Moises is the fourth generation to farm Finca Puerto Arturo, which lies high in the Apanaca-Ilamatepec mountains of western El Salvador. The region is home to El Salvador’s first Denomination of Origin, and Puerto Arturo is one of the first farms in El Salvador to export under the Apanaca-Ilamatepeq mark. Coffees achieving this certification must also cup at 84 points or above and be grown at 1,200+ meters.

In the past, the Finca was very well known around the world for their very old, tall Bourbon plants, which they had to use tall ladders to be able to harvest. In recent years, however, the Finca has been severely affected by coffee leaf rust. The old Bourbon trees were incredibly susceptible, and productivity was hard hit. They were required, for this reason, to renovate much of the farm with new, more resistant varieties. In this case, Pacamara was chosen for the higher yields it can ensure at high altitudes (1,480-1,600) and because it is a highly sought-after variety.

Only the most environmentally sound agricultural practices are used at the farm, which follows norms established by the Sustainable Agriculture Network. Great care is taken to protect the natural environment, leave at least a portion of native forest untouched, and maintain water sources clean and free of any contaminates. Furthermore, and perhaps a benchmark of the farm’s eco-friendly agricultural practices, the farm takes stringent care to protect and improve soil fertility. The Sustainable Agriculture Network norms also extend to social issues on the farm, such as workers’ pay and safety and access to health care and education.

The farm provides employment for around 25 individuals year-round and the typical workday is only 7 hours. Every day starts with a staff meeting to go over the day’s activities and to clarify any procedures that will be used. Great efforts are taken to ensure that employees work safely and comfortably, and workers are supplied with a space where they can change their clothing, eat and take breaks.

Puerto Arturo is the family’s ‘crown jewel’ in their portfolio of some 350 hectares around El Salvador. The farm will continue to invest in activities that improve coffee quality, including renovating new areas of the farm and establishing a small ‘garden’ of experimental varieties. They are currently building a cupping lab inside the farm, along with guest rooms where customers can stay. 


We are delighted to get our hands on this batch of Bourbon and Pacamara from Puerto Arturo this year round. It's remarkable subtropical climate, combined with nutritionally rich volcanic soil, creates an ideal environment for growing some of the tastiest coffee on the market.

Profiled for espresso - Expect rich chocolate-caramel coffee with a cradling acidity of an orange to cut through all the sweetness for a silky smooth and balanced finish.