- Low acidity
- Chocolate notes
- Smooth cup
Region: Izotal, San Fernando, Chalatenango
Height: 1245 masl
Importer: Cafe Imports Europe
Rob Says: a word on the variety here. Pacamara is a marriage of the Pacas and the Maragogype. The Pacas is a bourbon variety type and a relatively big bean with sweet flavors. The Maragogype on the other side is a very big bean, derived from the Typica, and mainly velvety soft and very low in acidity.
So all together not a lot of acidity or brightness. But no problem; we bought this one for the smooth side of it and this typical chocolate touch. This is a very small lot from producer Angelino Landaverde, who owns a 4-hectare farm that’s planted with about 3,000 trees per manzana with primarily three different varieties: Geisha, Pacamara, and Pacas.
– Classic Jam, strawberry acidity, clean, creamy,
This natural processed coffee comes from the Apaneca region in El Salvador, growing at an altitude of 1350-1450m.
This is the first time we buy a not-washed coffee from El Salvador.
It’s trendy to launch Natural Processed coffees these days, but not all of them are worth mentioning. At El Molino however they know what they are doing.
Well-trained pickers are given good incentives to select ripe cherries only. The coffee is brought down to the patios at the El Molino mill for sundrying. The mill is only used for production of natural sundried coffees. The coffee is spread out in a medium layer at clay patios. They are moved and turned every hour the first days, then every second hour for a day and gradually with longer intervals as the coffee is getting more stable and the moisture goes down The process is monitored closely to avoid any unwanted over-fermentation.
Then it is sun dried on clay patio for 13 – 18 days.
The soil, weather conditions, varietals and altitude all contribute to the uniqueness of the product. The climate is dry and suitable for this type of production. The producer is known to be innovative in ways of processing and farming. He started years ago to experiment with producing naturals, and are still developing new and better ways to improve the cup.
Carmen Duch Martínez comes from a very traditional coffee growing background. She and her two brothers are deeply rooted in coffee; all of them learned from his father this dignifying profession, he himself learning it from his ancestor.
Fátima is located almost at the top of the Santa Ana Volcano, also known as Ilamatepec which in Nahuatl means “father hill”, as the native indigenous believed that this volcano watched over the crops growing amongst his hillsides. This belief has proved itself right, for this area has been widely recognized as one of the most important sources of extremely high quality coffees along the history of El Salvador.
Located above 1,400 masl, Fatima has been awarded several times during El Salvador CoE history, appearing for the first time as a winner in 2004, ranking 6th, and then 16th on 2006 moving to the 3rd place this year with 89.86 points.
Like most of El Salvador’s coffee landscapes, this farm has a very diverse shade canopy which hosts many native and migratory birds, filling the environment with a pleasant exhibition of Mother Nature. The variety found on this farm is the traditional Bourbon with some Typica trees remaining.
Carmen works hand to hand with her brothers Rafael and Juan, who oversee the cultural practices developed at the family´s farms. They are very close and run their farms as a family tradition and business. They believe in high quality coffee versus high yielding production, so they avoid the use of chemicals and fertilizers letting the farm relax as it produces the bright red fruit. All the works are done by skillful hand labor, the pruning of the shade done by appreciation.
– Sweet cups with hints of brown sugar, Fruity Tones of grapes, splendid in the cooling down.
3 coffees from El Salvador ended up in our ware house this week.
All coffees falling just short of being Cup Of Excellence Winners, but still clean cups that work well on both filter or espresso & way less expensive as those labeled with COE.
Santa Ana is part of Gilberto Baraona’s famous Los Pirineos farm in the Usulatán department, eastern
El Salvador. It benefits from the ideal growing conditions on the Tecapa volcano at an altitude around 1450m, average annual temperatures between 16 and 18°C and an average annual rainfall of 2200mm. All coffee is shade grown on volcanic and sandy loam soils. These provide a desirable combination of nutrients, have good drainage and infiltration of water and air, which means the soil has the ability to retain nutrients fairly easily. Coffee plants really thrive in this region because their roots are properly drained thanks to the ample rainfall and soil structure and because they find all the nutrients they need in the soil. Add a progressive coffee producer with a lot of knowhow to these natural conditions and you can’t but end up with magnificent
The Fully Washed/Natural mixture results in juicy, complex cups, without that overpowering thick fruit sweetness and possible barn yard flavors that’s often characteristic of natural coffees. It’s got all the positive attributes of a natural combined with the subtlety of a fully washed lot.
The variety is Red Bourbon.
– Well balanced cup, chocolate, lightly smoked
Even though cultivating coffee on the slopes of a volcano might be interesting for the fertile soils you find there, it’s definitely not opting for the easiest life, especially when the volcano is still active.
Roberto Eugenio is probably always sleeping with one eye open, his Finca La Alpina being located on the slopes of the Chaparrastique volcano. Being dormant since 1976, it awoke violently on December 30th of last year with a loud explosion, spewing out huge quantities of volcanic ash. This took place right in the harvest period of the farms surrounding the volcano, among which Finca La Alpina. Luckily, the situation didn’t worsen, and as of today the volcano still hasn’t erupted, even though the region remains in a state of warning. What’s most worrying the people living near the volcano today are the heavy rains, which may cause a landslide of the thick layer of ash that had landed in December.
In these conditions, Roberto Eugenio has managed to produce an interesting fully washed Pacamara lot. The taste profile of a Pacamara always takes some getting used to, with its typical dark chocolate bittersweetness, especially if you compare it to the sweet and juicy taste profile of its compatriots.
The Pacamara is, together with the Maragogype, the largest bean variety among the Arabica. It’s not only looking very funky, it also tastes alike.