El Salvador – Los Angeles – Honey

 18.10 54.35

El Salvador full of pleasant fruity acidity of kiwi and lime. Thanks to the honey processing method, you can enjoy a light, balanced taste and full-bodied coffee that comes from the beautiful Los Angeles farm in the Ahuachapán mountains.

Country: El Salvador
Region: Ahuachapan, El Salvador
Processing station: Beneficio San Rafael
Altitude: 1850 – 2000 m.a.s.l.
Variety: Pacamara
Process: honey
Profile: kiwi, peach, lime, milk chocolate

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PRODUCER

Finca Los Angeles is a beautiful farm exclusively cultivating the Pacamara variety. It is located in the Ahuachapán mountains in western El Salvador and is part of the Los Naranjos group led by Sigfredo Corado, a former professor of agronomy at the National School of Agriculture. The farm is involved in the Renacer program (Rebirth in Spanish), which is a technical coffee school and educational program for producers in the region, where they learn better farm management practices. The school, led by Sigfredo and six field technicians, assists small and medium producers in the area by focusing on best practices in farm management that are regenerative for the soil while also beneficial for yield and coffee quality. The school is based on a sister farm called Finca Noruega, where classes are held twice a month for students. Throughout the year, three modules focus on the 4 Rs developed by the program for soil health.

Right Source.

Right Dose.

Right Place.

Right Moment.

PROCESSING

The coffee is selectively harvested and then transported to wet mills and dryers at Beneficio San Rafael between the El Pilon and Cerro Aguila hills at an altitude of 1450 meters above sea level. During the harvest, this football stadium is filled with drying beds for all coffees from Los Angeles and Noruega farms. Here, the Pacamara is washed and submerged in water before being spread on drying beds for 10 to 15 days, where it is moved every hour until it is ready.

VARIETY

Pacamara is a hybrid coffee variety, combining the characteristics of Pacas and Maragogipe varieties. It is known for its large berries and distinctive flavor profile. It is grown at high-altitude plantations, contributing to its fruity and floral tones. Due to its resilience and adaptability, it has become a popular choice for farmers.


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