El Salvador Benjamin Garcia

Benjamin Garcia’s washed Pacamara captures the clarity of Chalatenango’s cool, misty highlands with lively Tangerine, fresh Lemongrass, and Raw Sugar sweetness. Grown at 1,700 meters and processed with care at his farm El Montecino, this coffee reflects both Benjamin’s dedication and the distinct terroir of one of El Salvador’s most celebrated regions.

Benjamin cultivates Pacamara, Pacas, and Bourbon on his farm El Montecino, a 2.14-hectare plot situated in San Ignacio. Chalatenango is one of El Salvador’s most celebrated coffee regions, known for Cup of Excellence standouts and its high-altitude microclimate, which is known for producing dense, flavorful seeds. Harvest runs January through March, when cherries are handpicked, fermented for 22 to 48 hours, and washed before drying. These precise methods showcase the citric clarity and sweetness this region is renowned for.

Growing up working alongside his father in agriculture, Benjamin eventually received his own land to build his farm. Today, he runs El Montecino with his wife and three sons. One works as a health promoter in the local clinic, while the other two help on the farm, carrying forward the family tradition. With each harvest, Benjamin balances innovation and heritage, producing coffees that embody both his dedication and Chalatenango’s distinct terroir.