Description
A clean and elegant washed Pacamara from El Salvador. Expect a syrupy body with notes of sweet citrus, dark berries & subtle floral undertones. This coffee is nuanced and very well-balanced; perfect for an easy-drinking daily brew.
GREEN PRICE: £12.35 per kilo
AMOUNT PURCHASED: 35kg
Price range: £15.50 through £57.00
Producer
Sigfredo Corado, Los NaranjosCup Profile
Dark Berry, Floral, CitrusCountry
El SalvadorPreparation
'Hydro' WashedDried on raised beds
Terroir
AhuachapánFinca Los Angeles
Genetics
PacamaraAltitude
1,350mCup Score
85Sourcing
Falcon Specialty
Description
A clean and elegant washed Pacamara from El Salvador. Expect a syrupy body with notes of sweet citrus, dark berries & subtle floral undertones. This coffee is nuanced and very well-balanced; perfect for an easy-drinking daily brew.
GREEN PRICE: £12.35 per kilo
AMOUNT PURCHASED: 35kg
Finca Los Angeles is situated in the Ahuachapán mountain range, western El Salvador. This farm is part of the Los Naranjos group headed by Sigfredo Corado, a retired professor of Agronomy from the National School of Agriculture. Since he took on the farm, no herbicides have been used in order to help replenish the natural soil and nutrients, and give a good base for growing coffee once again. Thoughtfully use of shade trees and wind barriers help protect the coffee trees from harm. The Technical field school led by Sigfredo help small to medium producers in the area by focusing on best farm practises that are restorative for the land and soil, as well as beneficial for the yield and quality of the coffee.
The farm is planted with the Pacamara cultivar exclusively. Pacamara is a hybrid of Pacas and Maragogipe varieties, and is grown primarily in El Salvador. The beans are particularly large, and have superb potential cup quality. The coffee is selectively harvested, and then taken to the wet mill at Beneficio San Rafael, located between the two hills of El Pilon and Cerro Aguila at 1,450m. In the harvest, this football field becomes filled with drying beds for all the coffees that come from the farms Los Angeles, and the nearby Finca Noruega. This lot is washed and floated before being pulped and left to ferment in tiled tanks for around 24 to 36 hours. After this, the coffee is washed to remove the remaining mucilage, then taken to raised beds to dry for 15 to 20 days, being turned regularly to insure even drying until reaching the desired moisture content.