What we tasted: 

Milk chocolate, honey and praline, with notes of cherry and orange zest.

Processing: Fully washed

Varietal: 100% Bourbon

Farmer: The Pacas family

Altitude: 1857 MASL

Town: Grande Bajo

Region: Santa Ana

 

El Salvador - Finca Santa Rosa (Single Estate)

£9.00Price
Size
Grind
  • This 100% Bourbon lot hails from Finca Santa Rosa, owned by the Pacas family. The Pacas family is one of the oldest and most prominent coffee farming families in El Salvador. They have a stellar reputation not only as producers of coffee but as some of the most socially conscious employers in the country. Mercanta is pleased to offer this quintessential El Salvadoran specialty coffee from one of the founding families of El Salvador specialty coffee.The Pacas legacy began the 1800s when Jose Rosa Pacas decided to explore the world of coffee. He purchased land high in the Apaneca-Ilamatepecmountain range and planted Bourbon trees.During the mid 1900s, his son, Fernando Alberto Pacas Figueroa, picked up the baton, earning for himself a reputation as an unparalleled grower of coffee. He was particularly known for experimenting with farming methods to increase productivity. His most important achievement was discovering a new coffee variety onone of his farms: what we know today as the ‘Pacas’ variety.Fernando Alberto’s son, Alfredo Pacas Trujillo,continued the tradition,implementinghis father’s cultivation techniques and drastically increasingproduction levels at all the family farms, of which there were several.In the early 1990’s, Fernando Alfredo Pacas Diaz(his son)decided to take the family business to the next levelby processing and exporting his own coffee. Prior to that, most coffee in El Salvador would be sold in cherry to a mill thatwould process and export the beanswith no traceability at all. Fernando Alfredo’sstrategy was to obtain the highest qualitycoffee from his own farms, preserve traceability and enhance the product through clean, innovative milling practices.Alfredo has passed this heritage and a love for coffee farming to his children –Alfredo and Maria –who bring an energy and modern approach to coffee production that is passionate and quality focused.They have a clear vision for the specialty coffeesector in El Salvador:specifically, their own farms. They continuously pushthe boundaries to improve quality, mixing traditional best practice (like using the agobiomethod of pruning, implementing careful soil and shade management, & use of older varietals) with cutting edge quality control systems and techniques.Management andrecord keeping from harvest to harvest are notable for their stringency and scientific approach.Finca Santa Rosa was one of the flagship farms for the Pacas familyand has now been in the family for five (going on six) generations. As Maria Pacas says, “it isthe farmwhere we have learned to grow coffee and love it.”The farm is situated on the Santa Ana Volcano, a region famous for its coffee. Enormous efforts are made toensure the highest qualityon the farm, and thisstarts with cultivation practices. The Café Pacas team works hard to perfect fertilisation

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