This coffee was the one that stood out the most on the cupping table when we visited COYOTE Roastery to select offer samples.

This is our first time working with this producer at Kurasu, and it is also COYOTE’s first time importing his coffee. Emerson-san’s farm, Finca El Trigalito, is located in La Palma, a town in the northern part of Chalatenango, near the border with Honduras. This area is known for its distinct climate, with significant temperature differences between day and night—quite different from the central regions.

This Pacamara lot is characterized by floral aromatics reminiscent of white blossoms, along with delicate acidity and sweetness like apricot and Japanese pear. It also carries a savory, umami-like quality that smoothly spreads across the palate, similar to gyokuro tea. The silky texture lingers pleasantly, making it a cup you’d want to enjoy every day.

The coffee is grown in San Fernando, a quiet remote area in La Palma near the Honduran border. Currently, Pacamara, Geisha, and Cuscatleco varieties are cultivated here. As one of the more isolated regions within Chalatenango, the area experiences especially large temperature swings between day and night, contributing to the development of rich organic acids.

COYOTE works with an exporter in El Salvador run by Raul-san (Finca Santa Rosa) in the Chalatenango region. Raul-san is both a producer and an exporter—he collects coffee from nearby smallholder farmers, processes and organizes the lots, and manages the export.

In fact, the El Salvador coffees we offer at Kurasu are also gathered from small producers and brought together at Raul-san’s mill, before being shipped to Japan in containers. While COYOTE focuses on quality evaluation and building relationships at origin, they partner with exporters like Raul-san to ensure a stable and continuous supply of Salvadoran coffee to Japan.