Producers: José Alfredo Recinos
Region: La Hondurita, El Túnel, La Palma, Chalatenango
Growing Altitude: 1750 masl
José Alfredo Recinos grows both Pacas and Pacamara on his 2-manzana farm. Once the coffee is picked and depulped, it is placed in sacks to ferment for 14–18 hours before being laid out on raised beds for 15–20 days.
El Salvador is the smallest country in Central America and the remote farming area of Chalatenango, locally known as Chalate, is home to local, smallholder producers. Their farms yield as little as 15 quintals (approx 680kg) of parchment coffee annually. Once it is milled, they are left with about nine 69 kg bags. Previously, these bags were sold with no traceability or regard for the earning potential that these high-quality lots had.
The coffee is now bought directly from the farmers and our supplier handles the sampling, milling, sorting, and arranging of the final export directly to us. This is better for the coffee farmers, and for the consumer, as it results in a higher quality crop.
The Pacamara variety originated in El Salvador and is a cross of a Pacas variety, a dwarf Bourbon that was found on a Pacas family farm, and a Maragogype variety, a Typica that has large leaves, fruit, and seeds.
Tasting Notes: Floral, tropical fruits, citrus acidity, clean and delicate mouthfeel.