El Salvador l Finca Santa Rosa l Washed
Farm: Finca Santa Rosa
Varietal: 100% Bourbon
Processing: Fully washed
Grade: SHB (super hard beans)
Altitude: 1,100 to 1,550 metres above sea level
Town / City: Canton Potrero Grande Bajo
Region: Santa Ana
Overall: Bright, Peanut butter jam, Roasted rice tea, Big body, Toffee-coated roasted peanuts
Drink this coffee with ease. It is decent and rounded. If you love Brazilian coffee, this is a winner. The fragrance carries the scent of toffee, malted chocolate, Nutella spread and wafts of P-nuttle candy in the coffee steam. The sweetness has a simple, light brown sugar flavor that offsets notes of roasted nut and bitter roast tones nicely.
This coffee is perfect for espresso and cappuccino.
The Pacas family owns this Bourbon lot at Finca Santa Rosa. One of the oldest and most prominent coffee farming families in El Salvador, the Pacas family have a stellar reputation as a coffee producer and socially conscious employer 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 in the 1800s when Jose Rosa Pacas decided to explore the world of coffee. He purchased lands high up the mountain range in the Apaneca-Ilamatepec 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 on one of his farms: what we know today as the ‘Pacas’ variety.
Fernando Alberto’s son, Alfredo Pacas Trujillo, continued the tradition, implementing his father’s cultivation techniques and drastically increasing production levels at all the family farms, of which there were several. In the early 1990s, Fernando Alfredo Pacas Diaz (his son) decided to take the family business to the another level by processing and exporting his own coffee. Prior to that, most coffee in El Salvador would be sold in cherry form to a mill that would process and export the beans with no traceability at all. Fernando Alfredo’s strategy was to obtain the highest quality coffee from his own farms, preserve traceability and enhance the product through clean, innovative milling practices.