About This Coffee

For six generations, the Aguilar family has produced coffee on the shade-rich land on the north-eastern slope of the San Salvador Volcano, with a direct view over the capital city of San Salvador. The estates cover nearly 160 hectares at altitudes ranging from 1,250 to 1,700 meters, the top of the farm being unusually high for El Salvador and lending to great coffee growing potential.

The Pacamara variety is a cross between Pacas and Maragogye, the latter being a contributing factor to its typically large cherry and bean size. Pacamara thrives at higher altitudes where its propensity for high quality cup is best captured (and its susceptibility to disease is best mitigated). The variety is found throughout central America but was first bred in El Salvador and has dominated the domestic Cup of Excellence competition since its inception. Here at Bean Brothers we offer it as a delicious medium roast perfect for any brewing method of your preference.

Process

The Las Mercedes honey method is a holistic process which accounts for everything from harvest through to dry mill delivery. Before harvest, cherry brix readings are taken and are only harvested above a level of 24, sometimes reaching as high as 28-29. The cherries at this level are a deep red-purple colour. The cherries are de-pulped retaining a high amount of mucilage and then dried on raised beds for 22 days, including both sun and shade, a new method which Fernando is calling ‘Sol-Sambra’ drying.

Tasting Notes

Plum, pistachio, treacle, chocolate

Growing Coffee in El Salvador

Coffee was first introduced to El Salvador from the Caribbean as a garden crop in the mid-18th century but did not gain a commercial production foothold until 1850’s because indigo, easier to grow and more profitable, was king. Coffee was first exported—695 bags—in 1856 and the government began to encourage coffee farming. Exponential growth coincided with the development of synthetic indigo near the end of the century. At one time, El Salvador was one of the largest producers of commercial coffees. Today, with a focus on quality over quantity, 70% of coffee from El Salvador sells for a premium above commodity prices.