Carlos Landaverde, El Salvador

A washed Pacamara from Finca El Laurelar, a one-hectare farm in La Palma, Chalatenango, named for the laurel trees that shade it. Carlos Landaverde took over steep land from his father that was never meant for coffee, planted Pacamara he found growing nearby, and turned it into a specialty farm over the last six years.

He runs every step himself. Ripe cherries only, a 24-hour whole-cherry ferment, then depulped and fermented another 14 hours in concrete tanks. Washed, sorted by flotation, and dried on raised beds for around 13 days.

In the cup: watermelon, raspberry and crisp apple.