Medium roasts call attention to this coffee’s impressive body, convincing sweetness, and contrasting low toned cup flavors. Brown sugar, molasses, chocolate-covered nut, creamy mouthfeel.
This lot of honey processed Pacas cultivar is a blend of coffees from a small producer group of 25 farmers in Santa Ana and Chalatenango. This comes to us by way of an export operation in Metepán, a project spearheaded by Alejandro Valiente who works with a handful of small producers in these regions. A lot of labor goes into processing small batches from each contributing farmer separately in order to build lot separations according to different quality tiers.
This lot is a traditional wet process, undergoing 28-36 hours fermentation time before being laid to dry on shade-covered, raised beds for another 2-3 weeks. Farms are 2-4 hectares on average and span a moderate altitude range of 1250 to 1400 meters above sea level. Because each individual farmer processes their coffee down to dried green, the final blended lot shows some color variation. It should also be mentioned that Valiente’s mill is powered from renewable energy, a lofty goal that he was able to achieve 2 years ago.
- Origin: El Salvador
- Region: Santa Ana and Chalatenango Departments
- Producer:
- Altitude:
- Cultivar: Paca
- Processing: Honey
- Sourcing: Sweet Maria’s