El Salvador

Samuel Luna

Flavours of strawberry, blackcurrant jube, cherry
Body     Acidity

Best as black espresso/filter

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Finca Luna located in Los Plans de Cítala village and it honours the family’s surname. Samuel Luna is the coffee producer behind the famous Pacamara coffee that this farm produces. The area where the farm is used to be his house when he was a kid, but his entire family had to flee when the region was at war with the gangs. After a while, they returned and found the house destroyed by a bomb, so they decided to reclaim their land and build a new house in the same place.

Samuel started only six years ago with coffee. He used to work on the El Poy border between El Salvador and Honduras, exchanging money. He then switched to cattle and coffee. Currently, Samuel shares that picking coffee on the farm is not a problem. The workers float the cherries before pulping them. For this honey process, he first lets the bagged coffee sit for 12 hours before pulping and other times just after the cherries have floated, as processing capacity is limited. In the future, he plans to improve plant health, plant one more hectare with the Pacamara variety, and become more profitable by establish long-term partnerships with roasters. He also wants to improve the drying infrastructure to extend the drying time and maintain quality. Samuel says, “my main motivation to continue working with coffee is to access better prices and to know that my farm is a source of employment for the locals.”


El Salvador




1600m above sea level






Samuel Luna


January 2021





What makes up El Salvador Samuel Luna?


Pacamara varietal

A cross-breed between Pacas and Maragogype, developed in El Salvador in 1958

The location

Coffee from El Salvador

El Salvador, the smallest country in Central America, is colloquially referred to as the ‘Land of Volcanoes’. Renowned for producing exceptional coffees with great clarity and sweetness. The coffee industry first took off after their primary crop, indigo, declined with the invention of chemical dyes in the 19th Century.

Farm processes

Honey process

This technique leaves some flesh on the coffee cherry as it is washed and dried. This tends to give a slightly sweeter flavour, but can also reduce the quality and longevity of the coffee due to the fermentation of the sugars in the flesh.

Coffee delivery: coffee in resealable bag and farm information card

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