El Salvador | La Guachoca | Pacamara | Double Anaerobic Washed | Filter | 250g
Region: Coatepeque, Santa Ana
Elevation: 1410-1600 masl
About: When the Pacas Family purchased Finca La Guachoca in 2008, it was pretty rundown. Still, given the land's location, altitude, and rich volcanic soil, they saw its potential and have been renovating the farm since 2013, planting specialty varieties such as Red and Orange Bourbon, Pacamara, and Bernardina. Named 'La Guachoca’ after the small quail-like Guachoca bird often sighted in the area, the farm sits on the extinct Cerro Verde volcano between 1410 to 1600 masl. The Pacamara at Finca La Guachoca is grown on the highest tablon, Siguamonta. The name is derived from La Siguanaba, a Siren-type creature from Latin-American folklore. This coffee was processed using a double anaerobic washed process. Pulped coffee cherries are fermented in a sealed vat for 48 hours and then submerged in clean water for a secondary 48 hours fermented before being washed and dried. This develops more complex fruit flavours and winey characteristics while maintaining a crisp and clean acidity.
Original: $12.60
-65%$12.60
$4.41Product Information
Product Information
Shipping & Returns
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Description
Region: Coatepeque, Santa Ana
Elevation: 1410-1600 masl
About: When the Pacas Family purchased Finca La Guachoca in 2008, it was pretty rundown. Still, given the land's location, altitude, and rich volcanic soil, they saw its potential and have been renovating the farm since 2013, planting specialty varieties such as Red and Orange Bourbon, Pacamara, and Bernardina. Named 'La Guachoca’ after the small quail-like Guachoca bird often sighted in the area, the farm sits on the extinct Cerro Verde volcano between 1410 to 1600 masl. The Pacamara at Finca La Guachoca is grown on the highest tablon, Siguamonta. The name is derived from La Siguanaba, a Siren-type creature from Latin-American folklore. This coffee was processed using a double anaerobic washed process. Pulped coffee cherries are fermented in a sealed vat for 48 hours and then submerged in clean water for a secondary 48 hours fermented before being washed and dried. This develops more complex fruit flavours and winey characteristics while maintaining a crisp and clean acidity.
