This washed Pacamara lot comes to us courtesy of Rafael ALvares Hernandez of El Salvador's Chalatenango region. His farm, Finca La Espreanza, is a single, 9 year-old manza parcel planted with Pacas and Pacamara. When it comes to harvest and process, Rafael adheres to the following practice:
Only ripe cherries are harvested and dupulped on the same day with a manual depulper. The coffee is then set to ferment for an average of 22-23 hours before being washed and placed on aised beds where it spends an average of 9 days drying.
Location: Alotepec-Metapan. Altitude: 1380 m.a.s.l. Varieties: Pacamara. Processing Method: Washed.
"Burnt sugar, green grape, lime, apricot and savoury with intense citric and tartaric acidity."
About the Blend: Four years ago when we started wholesaling our coffee to cafes we decided to develop a blend that would be timeless, something we would be proud of...
Cupping Notes: "Very sweet fruity jaminess, milk chocolate body with a clean sparkling finish." What's in the Blend: Ethiopian Galena Abaya Yirgacheffe Natural, Sulawesi Tana Toraja, Brazil Pocos de caldas...
San Luis is an Organic certified farm. The farm has 42 hectares, of which 38 are dedicated to coffee and 3 hectares of protected forest, where 2 streams are born. ...