El Salvador Pacamara Natural


El Salvador Pacamara Natural

Processing station: Cafe Tuxpal

Owner: Federico Bolano Pacas

Altitude: 1550-1600m

Location: Chalchuapa, Apaneca Ilamatepeq, El Salvador

Processing: Dry

Variety Arabica: Pacamara

Certification: Direct trade

Harvest: February- May


Flavor profile: Apricot, caramel and flower aromas, high sweetness and strong, fruity acidity, rich creamy body and fruity aftertaste with hints of toffee.


The MicroFarm Project continues…


After completing a year of constructive collaboration- and after exclusive distribution of the specialty coffee El Salvador Vista Hermosa- the Pacas family and Coffee Island decided to embark on a new journey by offering the new specialty coffee named El Salvador Pacamara. The collaboration with the Pacas was sealed with the trip the Coffee Island team made all the way to distant El Salvador, where they met the Pacas family and saw the farms up close. The Pacas family, is widely known all over the world, and maintains a relationship with coffee that spans five generations, ever since 1800 when Jose Rosa Pacas decided to explore the world of coffee and planted Arabica Bourbon variety coffee trees in the Apaneca Ilamatepec mountain. In 1905, Fernando Alberto Pacas Figueroa discovered a natural mutation in a number of coffee trees in the plantation. He gathered their seeds and noticed that they were more efficient. He planted them and from the new coffee trees a new coffee variety named “Pacas” in his honor, was born. Now the 5th generation of the family runs the Beneficio Tuxpal farm and continues to work with the same love and dedication.


The new Coffee Island MicroFarm Project, ¨Pacamara¨ is a hybrid Arabica Coffee produced by the Salvadoran Coffee Research Institute (ISIC) in 1958. It is the result that comes from combining the Maragogype and Pacas variety, a mixture that took almost 30 years of careful scientific research to perfect, so it could be given to producers in the end of the 1980s. It got its name from combining the names of the two varieties. As it originates from the variety of tall high yielding Maragogype Coffee trees and a variety made up of the small and strong Pacas coffee trees, the result is a medium sized plant with rich foliage. The cherries are big in size, many in quantity and have a small bump and circular shape. (Paca-Mara)


Natural Processing


The coffee has been processed using the Natural process, which begins with hand picking the fruit and tossing them in special sifts, so that only the desired seeds remain. They are then laid out on elevated drying beds and are covered with canvas for the drying part of the process. At this point the phenomenon of osmosis takes place and the seed shrinks, as it loses its moisture and is enriched with all the sugars and aromas in the fruit and give the coffee its clean taste and complex fruit aromas.