![\"\"](\"https:\/\/pruebas.tierrabendita.net\/wp-content\/uploads\/2021\/03\/CONTACT-720x1000-1.jpg\")
<\/figure>\n<\/div>\n\n\n\nWe at Tierra Bendita feel very proud of providing the best coffee, being that in retail or wholesale, providing the same quality that we are known for.<\/h2>\n\n\n\nFor each of our specialties we provide national and international green coffee shippings.<\/h2>\n<\/div>\n<\/div>\n\n\n\n\n div > .uk-panel', row:true}\" data-uk-grid-margin >\n\n\n \n \n\n \n \n \n![\"SAN](\"\/wp-content\/uploads\/2022\/03\/IMG_6998.jpg\")
<\/div>\n \n \n \n\n SAN PACHO & PACAS VARIETALS - SCA Q-Grade 85.75. \n \n <\/h3>\n \n \n This is Our main crop. Known for its smooth aroma and low citric acidity. It has similar qualities to Typica, Caturra and Bourbon. Offers a very clean cup with the complexity of sweet-fruity flavours. The acidity is vibrant without being too strong. \n\nFinca Las Veraneras & Las Mercedes \u2013 Apaneca Ilamatepec Mountain Range (Ahuachapan & Santa Ana) \u2013 Blue Harvest\nPlantation Size: 20 Hectareas cultivated with Coffee Rust Resistant varietals at ~900 MASL\nVarietals: San Pacho, Red Bourbon, and Pacas \nProcesses: Black Honey, Naturals, Semi Washed, and Washed in Raised Beds and under shade. \nAgricultural Maintanance: Agroecologic and BioDynamic \n<\/div>\n \n \n \n <\/div>\n <\/div>\n\n\n \n \n\n \n \n \n![\"RED](\"\/wp-content\/uploads\/2021\/03\/CONTACT-720x1000-1.jpg\")
<\/div>\n \n \n \n\n RED BOURBON ABM VARIETAL - SCA Q-GRADER 86.00 \n \n <\/h3>\n \n \n La variedad Tekisic (bourbon mejorado) proviene del proceso de selecci\u00f3n de la variedad Bourbon tradicional, iniciado en el a\u00f1o 1,949. En 1,973, se estableci\u00f3 la siembra de las plantas \u00e9lites en la Estaci\u00f3n Experimental (Santa Tecla), fue liberada como variedad comercial TEKISIC en 1,976 por sus caracter\u00edsticas ideales de producci\u00f3n y calidad en taza. Se compone de los vocablos TEKITI que significa trabajo en la lengua Nahuat, e ISIC, que son las siglas de Instituto Salvadore\u00f1o de Investigaciones del Caf\u00e9. Es la principal variedad cultivada del pa\u00eds con el 50% aproximado del \u00e1rea total. <\/p>\n
Las principales caracter\u00edsticas de la planta son: Forma ligeramente c\u00f3nica, porte alto, abundantes laterales, entrenudos largos, tallo flexible, hojas medianas, brotes terminales de color verde claro; el fruto grande de color rojo, excelente calidad de bebida; en condiciones de estricta altura prevalecen los sabores c\u00edtricos y frutales. <\/p>\n
Finca Las Nubes, Las Margaritas, Las Duanas I, Mt. Olympo, Buena Vista, El Izotal, La Bendicion \u2013 Alotepec – Metapan Mountain Range \u2013 Chalatenango (Winners of 2019 Best of Trifinio Guatemala, Honduras, El Salvador & COE National Finalist)
\nPlantation Size: 10 Hectareas cultivated with varios coffee varietals @ ~1,720 MASL
\nVarietals: Pacas, Red Bourbon, Pacamara, Gesha (Nanolot)
\nProcesses: Washed, Red Honey, and Naturals
\nAgricultural Maintanance: Agroecologic.<\/p>\n<\/div>\n \n \n \n <\/div>\n <\/div>\n\n\n
\n \n\n \n \n \n![\"PACAMARA](\"\/wp-content\/uploads\/2022\/03\/IMG_20190713_145632-scaled.jpg\")
<\/div>\n \n \n \n\n PACAMARA VARIETAL - SCA Q-grade 87+. \n \n <\/h3>\n \n \n A Brief History of Big Beans<\/p>\n
Maragogipe, also known as \u201celephant bean,\u201d was discovered growing in a field near the town of Maragogipe in Bahia, Brazil in the late 19th century. It never took off as a single-origin coffee because, though it adapts well to colder climates, it\u2019s porous and difficult to roast and tends to be woody and flat in the cup. While it originated in Brazil, it\u2019s now grown most widely throughout Central America, though in small quantities. Although its main appeal may be the novelty of its gigantic beans, when grown and processed carefully and roasted sensitively, it can deliver a subtly unique sensory profile that leans toward the sweet-savory.<\/p>\n
Pacamara, a hybrid of Pacas and Maragogipe, was the culmination of 30 years of research in El Salvador. Pacas, named after the family that discovered this natural mutation of the highly regarded Bourbon variety on their farm in 1956, is a short, hearty tree that is resilient to wind and climate fluctuations, and tends to produce high yields. Pacamara retains the large beans of the Maragogipe but typically produces a deeper, more complex cup. Pacamara was officially rolled out by the Salvadoran Institute for Coffee Research (ISIC) in the 1980s.<\/p>\n
Rio de Vientos \u2013 Apaneca \u2013 Ilamatepec – ACE 2015-2017 COE Finalists \u2013 Rainforest Alliance (COE International Judge Finalists)
\nPlantation Size: 35 Hectareas cultivated with SHG – PLUS AT from 1,250 to 1,750 MASL
\nVarietals: Red Bourbon, Pacas, and Pacamara
\nProcesses: Black Honey and Natural \u2013 Raised Beds
\nAgricultural Maintanance: Agroecologic<\/p>\n<\/div>\n \n \n \n <\/div>\n <\/div>\n\n\n
\n \n\n \n \n \n![\"GEISHA-GESHA](\"\/wp-content\/uploads\/2021\/05\/Bildschirmfoto2020-11-26um15.52.17.jpg\")
<\/div>\n \n \n \n\n GEISHA-GESHA VARIETAL - SCA Q-grade 89+ \n \n <\/h3>\n \n \n We have two types of Geisha. One with seeds from Panama, the other from trees which have been adapted to Salvadoran soil. Scented with a distinctive profile, tea-like with jasmine aroma, orange blossom, bergamot notes and delicate flowers.<\/p>\n<\/div>\n \n \n \n <\/div>\n <\/div>\n\n\n<\/div>\n
<\/div>\n \n \n \n\n SAN PACHO & PACAS VARIETALS - SCA Q-Grade 85.75. \n \n <\/h3>\n \n \n This is Our main crop. Known for its smooth aroma and low citric acidity. It has similar qualities to Typica, Caturra and Bourbon. Offers a very clean cup with the complexity of sweet-fruity flavours. The acidity is vibrant without being too strong. \n\nFinca Las Veraneras & Las Mercedes \u2013 Apaneca Ilamatepec Mountain Range (Ahuachapan & Santa Ana) \u2013 Blue Harvest\nPlantation Size: 20 Hectareas cultivated with Coffee Rust Resistant varietals at ~900 MASL\nVarietals: San Pacho, Red Bourbon, and Pacas \nProcesses: Black Honey, Naturals, Semi Washed, and Washed in Raised Beds and under shade. \nAgricultural Maintanance: Agroecologic and BioDynamic \n<\/div>\n \n \n \n <\/div>\n <\/div>\n\n\n \n \n\n \n \n \n <\/div>\n \n \n \n\n RED BOURBON ABM VARIETAL - SCA Q-GRADER 86.00 \n \n <\/h3>\n \n \n La variedad Tekisic (bourbon mejorado) proviene del proceso de selecci\u00f3n de la variedad Bourbon tradicional, iniciado en el a\u00f1o 1,949. En 1,973, se estableci\u00f3 la siembra de las plantas \u00e9lites en la Estaci\u00f3n Experimental (Santa Tecla), fue liberada como variedad comercial TEKISIC en 1,976 por sus caracter\u00edsticas ideales de producci\u00f3n y calidad en taza. Se compone de los vocablos TEKITI que significa trabajo en la lengua Nahuat, e ISIC, que son las siglas de Instituto Salvadore\u00f1o de Investigaciones del Caf\u00e9. Es la principal variedad cultivada del pa\u00eds con el 50% aproximado del \u00e1rea total. <\/p>\n
Las principales caracter\u00edsticas de la planta son: Forma ligeramente c\u00f3nica, porte alto, abundantes laterales, entrenudos largos, tallo flexible, hojas medianas, brotes terminales de color verde claro; el fruto grande de color rojo, excelente calidad de bebida; en condiciones de estricta altura prevalecen los sabores c\u00edtricos y frutales. <\/p>\n
Finca Las Nubes, Las Margaritas, Las Duanas I, Mt. Olympo, Buena Vista, El Izotal, La Bendicion \u2013 Alotepec – Metapan Mountain Range \u2013 Chalatenango (Winners of 2019 Best of Trifinio Guatemala, Honduras, El Salvador & COE National Finalist)
\nPlantation Size: 10 Hectareas cultivated with varios coffee varietals @ ~1,720 MASL
\nVarietals: Pacas, Red Bourbon, Pacamara, Gesha (Nanolot)
\nProcesses: Washed, Red Honey, and Naturals
\nAgricultural Maintanance: Agroecologic.<\/p>\n<\/div>\n \n \n \n <\/div>\n <\/div>\n\n\n
\n \n\n \n \n \n <\/div>\n \n \n \n\n PACAMARA VARIETAL - SCA Q-grade 87+. \n \n <\/h3>\n \n \n A Brief History of Big Beans<\/p>\n
Maragogipe, also known as \u201celephant bean,\u201d was discovered growing in a field near the town of Maragogipe in Bahia, Brazil in the late 19th century. It never took off as a single-origin coffee because, though it adapts well to colder climates, it\u2019s porous and difficult to roast and tends to be woody and flat in the cup. While it originated in Brazil, it\u2019s now grown most widely throughout Central America, though in small quantities. Although its main appeal may be the novelty of its gigantic beans, when grown and processed carefully and roasted sensitively, it can deliver a subtly unique sensory profile that leans toward the sweet-savory.<\/p>\n
Pacamara, a hybrid of Pacas and Maragogipe, was the culmination of 30 years of research in El Salvador. Pacas, named after the family that discovered this natural mutation of the highly regarded Bourbon variety on their farm in 1956, is a short, hearty tree that is resilient to wind and climate fluctuations, and tends to produce high yields. Pacamara retains the large beans of the Maragogipe but typically produces a deeper, more complex cup. Pacamara was officially rolled out by the Salvadoran Institute for Coffee Research (ISIC) in the 1980s.<\/p>\n
Rio de Vientos \u2013 Apaneca \u2013 Ilamatepec – ACE 2015-2017 COE Finalists \u2013 Rainforest Alliance (COE International Judge Finalists)
\nPlantation Size: 35 Hectareas cultivated with SHG – PLUS AT from 1,250 to 1,750 MASL
\nVarietals: Red Bourbon, Pacas, and Pacamara
\nProcesses: Black Honey and Natural \u2013 Raised Beds
\nAgricultural Maintanance: Agroecologic<\/p>\n<\/div>\n \n \n \n <\/div>\n <\/div>\n\n\n
\n \n\n \n \n \n <\/div>\n \n \n \n\n GEISHA-GESHA VARIETAL - SCA Q-grade 89+ \n \n <\/h3>\n \n \n We have two types of Geisha. One with seeds from Panama, the other from trees which have been adapted to Salvadoran soil. Scented with a distinctive profile, tea-like with jasmine aroma, orange blossom, bergamot notes and delicate flowers.<\/p>\n<\/div>\n \n \n \n <\/div>\n <\/div>\n\n\n<\/div>\n
<\/div>\n \n \n \n\n RED BOURBON ABM VARIETAL - SCA Q-GRADER 86.00 \n \n <\/h3>\n \n \n La variedad Tekisic (bourbon mejorado) proviene del proceso de selecci\u00f3n de la variedad Bourbon tradicional, iniciado en el a\u00f1o 1,949. En 1,973, se estableci\u00f3 la siembra de las plantas \u00e9lites en la Estaci\u00f3n Experimental (Santa Tecla), fue liberada como variedad comercial TEKISIC en 1,976 por sus caracter\u00edsticas ideales de producci\u00f3n y calidad en taza. Se compone de los vocablos TEKITI que significa trabajo en la lengua Nahuat, e ISIC, que son las siglas de Instituto Salvadore\u00f1o de Investigaciones del Caf\u00e9. Es la principal variedad cultivada del pa\u00eds con el 50% aproximado del \u00e1rea total. <\/p>\n
Las principales caracter\u00edsticas de la planta son: Forma ligeramente c\u00f3nica, porte alto, abundantes laterales, entrenudos largos, tallo flexible, hojas medianas, brotes terminales de color verde claro; el fruto grande de color rojo, excelente calidad de bebida; en condiciones de estricta altura prevalecen los sabores c\u00edtricos y frutales. <\/p>\n
Finca Las Nubes, Las Margaritas, Las Duanas I, Mt. Olympo, Buena Vista, El Izotal, La Bendicion \u2013 Alotepec – Metapan Mountain Range \u2013 Chalatenango (Winners of 2019 Best of Trifinio Guatemala, Honduras, El Salvador & COE National Finalist)
\nPlantation Size: 10 Hectareas cultivated with varios coffee varietals @ ~1,720 MASL
\nVarietals: Pacas, Red Bourbon, Pacamara, Gesha (Nanolot)
\nProcesses: Washed, Red Honey, and Naturals
\nAgricultural Maintanance: Agroecologic.<\/p>\n<\/div>\n \n \n \n <\/div>\n <\/div>\n\n\n
\n \n\n \n \n \n <\/div>\n \n \n \n\n PACAMARA VARIETAL - SCA Q-grade 87+. \n \n <\/h3>\n \n \n A Brief History of Big Beans<\/p>\n
Maragogipe, also known as \u201celephant bean,\u201d was discovered growing in a field near the town of Maragogipe in Bahia, Brazil in the late 19th century. It never took off as a single-origin coffee because, though it adapts well to colder climates, it\u2019s porous and difficult to roast and tends to be woody and flat in the cup. While it originated in Brazil, it\u2019s now grown most widely throughout Central America, though in small quantities. Although its main appeal may be the novelty of its gigantic beans, when grown and processed carefully and roasted sensitively, it can deliver a subtly unique sensory profile that leans toward the sweet-savory.<\/p>\n
Pacamara, a hybrid of Pacas and Maragogipe, was the culmination of 30 years of research in El Salvador. Pacas, named after the family that discovered this natural mutation of the highly regarded Bourbon variety on their farm in 1956, is a short, hearty tree that is resilient to wind and climate fluctuations, and tends to produce high yields. Pacamara retains the large beans of the Maragogipe but typically produces a deeper, more complex cup. Pacamara was officially rolled out by the Salvadoran Institute for Coffee Research (ISIC) in the 1980s.<\/p>\n
Rio de Vientos \u2013 Apaneca \u2013 Ilamatepec – ACE 2015-2017 COE Finalists \u2013 Rainforest Alliance (COE International Judge Finalists)
\nPlantation Size: 35 Hectareas cultivated with SHG – PLUS AT from 1,250 to 1,750 MASL
\nVarietals: Red Bourbon, Pacas, and Pacamara
\nProcesses: Black Honey and Natural \u2013 Raised Beds
\nAgricultural Maintanance: Agroecologic<\/p>\n<\/div>\n \n \n \n <\/div>\n <\/div>\n\n\n
\n \n\n \n \n \n <\/div>\n \n \n \n\n GEISHA-GESHA VARIETAL - SCA Q-grade 89+ \n \n <\/h3>\n \n \n We have two types of Geisha. One with seeds from Panama, the other from trees which have been adapted to Salvadoran soil. Scented with a distinctive profile, tea-like with jasmine aroma, orange blossom, bergamot notes and delicate flowers.<\/p>\n<\/div>\n \n \n \n <\/div>\n <\/div>\n\n\n<\/div>\n
La variedad Tekisic (bourbon mejorado) proviene del proceso de selecci\u00f3n de la variedad Bourbon tradicional, iniciado en el a\u00f1o 1,949. En 1,973, se estableci\u00f3 la siembra de las plantas \u00e9lites en la Estaci\u00f3n Experimental (Santa Tecla), fue liberada como variedad comercial TEKISIC en 1,976 por sus caracter\u00edsticas ideales de producci\u00f3n y calidad en taza. Se compone de los vocablos TEKITI que significa trabajo en la lengua Nahuat, e ISIC, que son las siglas de Instituto Salvadore\u00f1o de Investigaciones del Caf\u00e9. Es la principal variedad cultivada del pa\u00eds con el 50% aproximado del \u00e1rea total. <\/p>\n
Las principales caracter\u00edsticas de la planta son: Forma ligeramente c\u00f3nica, porte alto, abundantes laterales, entrenudos largos, tallo flexible, hojas medianas, brotes terminales de color verde claro; el fruto grande de color rojo, excelente calidad de bebida; en condiciones de estricta altura prevalecen los sabores c\u00edtricos y frutales. <\/p>\n
Finca Las Nubes, Las Margaritas, Las Duanas I, Mt. Olympo, Buena Vista, El Izotal, La Bendicion \u2013 Alotepec – Metapan Mountain Range \u2013 Chalatenango (Winners of 2019 Best of Trifinio Guatemala, Honduras, El Salvador & COE National Finalist)
\nPlantation Size: 10 Hectareas cultivated with varios coffee varietals @ ~1,720 MASL
\nVarietals: Pacas, Red Bourbon, Pacamara, Gesha (Nanolot)
\nProcesses: Washed, Red Honey, and Naturals
\nAgricultural Maintanance: Agroecologic.<\/p>\n<\/div>\n \n \n \n <\/div>\n <\/div>\n\n\n
<\/div>\n \n \n \n\n PACAMARA VARIETAL - SCA Q-grade 87+. \n \n <\/h3>\n \n \n A Brief History of Big Beans<\/p>\n
Maragogipe, also known as \u201celephant bean,\u201d was discovered growing in a field near the town of Maragogipe in Bahia, Brazil in the late 19th century. It never took off as a single-origin coffee because, though it adapts well to colder climates, it\u2019s porous and difficult to roast and tends to be woody and flat in the cup. While it originated in Brazil, it\u2019s now grown most widely throughout Central America, though in small quantities. Although its main appeal may be the novelty of its gigantic beans, when grown and processed carefully and roasted sensitively, it can deliver a subtly unique sensory profile that leans toward the sweet-savory.<\/p>\n
Pacamara, a hybrid of Pacas and Maragogipe, was the culmination of 30 years of research in El Salvador. Pacas, named after the family that discovered this natural mutation of the highly regarded Bourbon variety on their farm in 1956, is a short, hearty tree that is resilient to wind and climate fluctuations, and tends to produce high yields. Pacamara retains the large beans of the Maragogipe but typically produces a deeper, more complex cup. Pacamara was officially rolled out by the Salvadoran Institute for Coffee Research (ISIC) in the 1980s.<\/p>\n
Rio de Vientos \u2013 Apaneca \u2013 Ilamatepec – ACE 2015-2017 COE Finalists \u2013 Rainforest Alliance (COE International Judge Finalists)
\nPlantation Size: 35 Hectareas cultivated with SHG – PLUS AT from 1,250 to 1,750 MASL
\nVarietals: Red Bourbon, Pacas, and Pacamara
\nProcesses: Black Honey and Natural \u2013 Raised Beds
\nAgricultural Maintanance: Agroecologic<\/p>\n<\/div>\n \n \n \n <\/div>\n <\/div>\n\n\n
\n \n\n \n \n \n <\/div>\n \n \n \n\n GEISHA-GESHA VARIETAL - SCA Q-grade 89+ \n \n <\/h3>\n \n \n We have two types of Geisha. One with seeds from Panama, the other from trees which have been adapted to Salvadoran soil. Scented with a distinctive profile, tea-like with jasmine aroma, orange blossom, bergamot notes and delicate flowers.<\/p>\n<\/div>\n \n \n \n <\/div>\n <\/div>\n\n\n<\/div>\n
A Brief History of Big Beans<\/p>\n
Maragogipe, also known as \u201celephant bean,\u201d was discovered growing in a field near the town of Maragogipe in Bahia, Brazil in the late 19th century. It never took off as a single-origin coffee because, though it adapts well to colder climates, it\u2019s porous and difficult to roast and tends to be woody and flat in the cup. While it originated in Brazil, it\u2019s now grown most widely throughout Central America, though in small quantities. Although its main appeal may be the novelty of its gigantic beans, when grown and processed carefully and roasted sensitively, it can deliver a subtly unique sensory profile that leans toward the sweet-savory.<\/p>\n
Pacamara, a hybrid of Pacas and Maragogipe, was the culmination of 30 years of research in El Salvador. Pacas, named after the family that discovered this natural mutation of the highly regarded Bourbon variety on their farm in 1956, is a short, hearty tree that is resilient to wind and climate fluctuations, and tends to produce high yields. Pacamara retains the large beans of the Maragogipe but typically produces a deeper, more complex cup. Pacamara was officially rolled out by the Salvadoran Institute for Coffee Research (ISIC) in the 1980s.<\/p>\n
Rio de Vientos \u2013 Apaneca \u2013 Ilamatepec – ACE 2015-2017 COE Finalists \u2013 Rainforest Alliance (COE International Judge Finalists)
\nPlantation Size: 35 Hectareas cultivated with SHG – PLUS AT from 1,250 to 1,750 MASL
\nVarietals: Red Bourbon, Pacas, and Pacamara
\nProcesses: Black Honey and Natural \u2013 Raised Beds
\nAgricultural Maintanance: Agroecologic<\/p>\n<\/div>\n \n \n \n <\/div>\n <\/div>\n\n\n
<\/div>\n \n \n \n\n GEISHA-GESHA VARIETAL - SCA Q-grade 89+ \n \n <\/h3>\n \n \n We have two types of Geisha. One with seeds from Panama, the other from trees which have been adapted to Salvadoran soil. Scented with a distinctive profile, tea-like with jasmine aroma, orange blossom, bergamot notes and delicate flowers.<\/p>\n<\/div>\n \n \n \n <\/div>\n <\/div>\n\n\n<\/div>\n
We have two types of Geisha. One with seeds from Panama, the other from trees which have been adapted to Salvadoran soil. Scented with a distinctive profile, tea-like with jasmine aroma, orange blossom, bergamot notes and delicate flowers.<\/p>\n<\/div>\n \n \n \n <\/div>\n <\/div>\n\n\n<\/div>\n