El Salvadorian Los Angeles Washed Pacamara coffee

R245.00R820.00 incl. VAT

El Salvadorian Los Angeles, a 40-acre coffee farm in El Salvador, is renowned for its Pacamara variety and sustainable practices under Sigfredo Corado’s leadership.

Roasted to order. May take up to 2 working days to dispatch. View our standard delivery days.


The El Salvadorian Los Angeles is a washed Pacamara from And Sons who sourced it from Flacon Speciality.

El Savladorian Coffee

El Salvador’s coffee narrative is both rich and intricate. Initiated around 1870, coffee swiftly rose to prominence. At times, it represented half of the national revenue. Consequently, its influence on the government was substantial, earning it the moniker of “invisible government.”

Subsequently, the 1980s brought turmoil. The civil war notably impeded coffee production, causing a prolonged struggle to recover market presence. Additionally, the advent of more affordable beans globally intensified the challenge.

Nevertheless, recent endeavours have aimed at rejuvenating the sector. Worldwide demand continues for El Salvador’s coffee, which is distinguished by its intense flavour and milder acidity.

El Salvadorian Los Angeles

Tucked away in the Ahuachapán mountains of western El Salvador, Finca Los Angeles is a proud member of the Los Naranjos group. The farm extends over 40 acres, exclusively cultivating the Pacamara variety of Arabica coffee. Furthermore, the farm consists of 23 Manzanas, each hosting around 3,000 coffee trees. To safeguard these trees, the farm strategically employs shade trees and wind barriers. Additionally, graduates from a local technical school manage the farm’s daily operations, under the leadership of Sigfredo Corado, a retired agronomy professor.

Furthermore, Finca Los Angeles actively participates in the Renacer Program, which translates to “Reborn” in Spanish. This program operates as a technical school that boosts the farm management skills of local coffee growers. It receives funding from Raices, a local initiative, with additional support from Catholic Relief Services.

Return to nature

For over ten years, Sigfredo has dedicated himself to the farm, with a singular focus on Pacamara coffee cultivation. Under his stewardship, the farm has abandoned the use of herbicides, opting instead to enrich the soil through natural means. The farm’s layout includes several plots, each protected by shade and windbreaks.

Harvesting and Processing

Regarding harvest and processing, workers handpick the coffee. They transport it to Beneficio San Rafael’s wet mill, ensconced between El Pilon and Cerro Aguila hills. There, workers wash and sort the Pacamara, removing any imperfections. After pulping and fermenting, they wash the beans again. Finally, they spread the coffee on drying beds for 22 to 25 days, turning it hourly to dry evenly.

Details of this coffee

Ahuachapán, El Salvador.
Single farm led by Sigfredo.
Arabica:  Pacamara.
1350+ masl.
Washed sun-dried on raised beds for nearly 22 to 25 days.
Hessian with Grain Pro inside 34.5kg bags.
Primary tastes:
Tasting notes are peach, black tea that becomes dark chocolate, sweet orange finish.
Roast used:
Medium charge with a decreasing ramp rate until the end of the roast, with 12% dev time.
Roast degree:
126 Very Light – using my-tonino.com

Our brews:

Brew Method Ratio Brew Method Ratio
Espresso 1:2.1(28 sec) AeroPress 17./5g:200g
Plunger 48g:800g Pour over/filter 18.5g:300g

Transparency Information

Producer / Organisation Finca Los Angeles
FOB price $10.97 / kg
Cupping score 86 (And sons)
Lot size bought 1 x 34.5 kg bag (may look at another bag).
Relationship This is our first coffee from Sigfredo.





El Salvador, Quaffee

Coffee category

2. Medium bodied


fruit, nut


4 ★ Single


Los Angeles


1kg Packet, 250g Box, 275g bag, 500g Packet, 750g Packet


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