Don Noe - El Salvador
Description
Jose Noe Ochoa, known as Don Noe, is a small-scale farmer living and working with his wife on the farm, located in La Palma, Chalatenango. On a remote, mountainous region of El Salvador, Alotepec-Metapan, Don Noe farms 3 hectares of land, growing Pacamara, Pacas, and Gesha varietals at around 1,800 MASL. The farm doesn’t have a wet mill so he focuses mainly on honey and natural processes.
Don Noe does not have newer technologies and doesn't have reliable internet access or easy transportation off the mountain because his farm sits in an area so rural and isolated. Because of the long travel distance from the farm, Don Noe dries his coffee on-site on elevated beds before it is sent down to a dry mill in Calera, Metapan, Santa Ana, for final processing. Here it dries for 25 days.
He produces roughly 7 bags of Gesha, 25 bags of Pacamara, and 20 of Pacas. He has been working with Rodrigo Giammattei of Forest Flame since 2019 to help with quality and sustainability.
| Origins |
La Palma, Chalatenango, El Salvador |
| Varieties |
Pacamara |
| Elevation |
1800 masl |
| Process | Honey |
| Tastes Like |
Cranberry, Passionfruit, Full-Bodied |
| Roast Level | Medium |
This coffee has a playlist! Click here to listen.
Want to learn about rested coffee? Click here.
Shipping Schedule
We roast Monday - Wednesday and ship USPS priority. Orders placed after 7 AM on Wednesday will be filled immediately if we have the coffee on hand. Otherwise, your order will be roasted and shipped the following week.
need brewing tools?
Description
Jose Noe Ochoa, known as Don Noe, is a small-scale farmer living and working with his wife on the farm, located in La Palma, Chalatenango. On a remote, mountainous region of El Salvador, Alotepec-Metapan, Don Noe farms 3 hectares of land, growing Pacamara, Pacas, and Gesha varietals at around 1,800 MASL. The farm doesn’t have a wet mill so he focuses mainly on honey and natural processes.
Don Noe does not have newer technologies and doesn't have reliable internet access or easy transportation off the mountain because his farm sits in an area so rural and isolated. Because of the long travel distance from the farm, Don Noe dries his coffee on-site on elevated beds before it is sent down to a dry mill in Calera, Metapan, Santa Ana, for final processing. Here it dries for 25 days.
He produces roughly 7 bags of Gesha, 25 bags of Pacamara, and 20 of Pacas. He has been working with Rodrigo Giammattei of Forest Flame since 2019 to help with quality and sustainability.
| Origins |
La Palma, Chalatenango, El Salvador |
| Varieties |
Pacamara |
| Elevation |
1800 masl |
| Process | Honey |
| Tastes Like |
Cranberry, Passionfruit, Full-Bodied |
| Roast Level | Medium |
This coffee has a playlist! Click here to listen.
Want to learn about rested coffee? Click here.
Shipping Schedule
We roast Monday - Wednesday and ship USPS priority. Orders placed after 7 AM on Wednesday will be filled immediately if we have the coffee on hand. Otherwise, your order will be roasted and shipped the following week.
need brewing tools?
