EL SALVADOR - Los Angeles - Pacamara - Natural Process 250g
A new instalment of our South American Odyssey.
Another delicious all-rounder with the exquisite balance of molten fruit 'n' nut!
This time dark cherry and guava notes lead into a full bodied mouthful of red fruits and toffee.
The finish is long and soft.
Coffee Details
LOCATION: LOS ANGELES, AHUACHAPÁN, EL SALVADOR
ALTITUDE: 1350m
Situated in the Ahuachapán mountain range in the west of El Salvador, Finca Los Angeles is a beautiful farm planted solely with Pacamara variety coffee. 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. The program is funded by Raices (Roots) and supported by Catholic Relief Services in El Salvador. The Technical field school is led by Sigfredo with 6 field technicians, to 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 field school is based at the sister farm named Finca Noruega where there is a class 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. This year they have 60 students who work the test plots where they can implement the knowledge gained in class before applying it to their own farms.
Los Angeles finca has been under Sigfredo for 10 years. Since he took on the farm they have used no herbicides to help replenish the soil and nutrients, to give a good base for growing coffee once again. The farm is broken into 23 Manzanas (each around 1.7 acres) with approximately 3000 trees in each section. The farm is beautifully divided with shade trees and wind barriers to protect the trees. The farm is managed on a day to day basis by some of the graduates from the technical school.
The coffee is selectively harvested and then 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. Here the Pacamara is washed and floated, then the cherry gets laid out on drying beds for between 22 - 25 days where it is moved every hour until ready.