Special Series Filter: El Salvador Los Angeles Anaerobic Natural Pacamara

We are always on the lookout for interesting lots. Our friends from Falcon Coffees hooked us up with this delicious Anaerobic Natural Pacamara. Pacamara is a varietal cross between the Pacas (Bourbon) and Maragogype (Typica) varietals, known for its delicate tasting notes. Think wild strawberries, but also some brown/cane sugar and white grapes. Especially when cooled these will pop up!

Finca Los Angeles is a beautiful 23 manzana planted with only Pacamara farm situated in the Ahuachapan mountain range in the west of 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. The farm is part of the Renacer Program (Reborn in Spanish) which is a technical coffee field school and educational program for producers in the area to learn about better farm management practices. This program is funded by Raices (Roots) and supported by Catholic Relief Services in El Salvador.

The Technical field school which is led by Sigfredo with 6 field technicians to help small to medium producers in the are 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 field school is based at the sister farm of Los Naranjos named Finca Noruega. At Finca Noruega classes are held twice a month for the students. Throughout the year there are 3 modules and these look to focus on the 4 R's the program have developed for soil health; Right Source, Right Dose, Right Place, Right Moment.

The coffee is selectively harvested at Los Angeles farm and from here it then is taken to the wet mill and drying beds at Beneficio San Rafael located between the two hills of El Pilon and Cerro Aguila at 1450 masl. The wet mill is just by the Los Naranjos farm. Here the coffee cherry is assessed to ensure ripe even picking. They adapt to the requirements of preparation of international markets such as Specialty grade, American and European preparation. Their warehouses are conditioned to maintain the highest quality standards where humidity is maintained between 10.5% to 11.5%.