This variety story dates back to the early 20th century when a wealthy El Salvadorian farmer from the de Sola family went on a hunting trip to Africa and brought seeds from Kenya. He planted them on his farm but removed the plants after a few years, by then, the variety had already spread among other farmers because it was a highly rust- and cold-resistant. Small producers, especially those located higher than 1600 meters, were among the first to embrace this new variety. Its large beans and high productivity attracted interest, particularly as the available land at these higher altitudes wasn’t being utilized by wealthier landowners. Only in the recent times its cup profile has been revealed. Rodolfo has been actively planting and experimenting with new varieties at his farm, Finca El Salvador. The Kenya Juana is one of these, with seeds bought from Mrs. Juana Salvadora Barrientos, a renowned farmer whose coffee gained recognition for placing 2nd at the World Brewers Cup in 2014, held in Italy. Kenya Juana is known for its bright acidity and complex fruit flavors. The anaerobic processing, where the cherries ferment for 48 hours, further enhances the coffee’s sweetness and complexity.