El Salvadorian Los Angeles Washed Pacamara coffee

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

Our brews:

Transparency Information

Sources

• James Hoffman’s Coffee Atlas.
• World Coffee Research.
• Wikipedia.
• Some rewrites were done via Microsoft Copilot.