+49 40 37 86 15 0
Quick Facts
All the facts about our El Salvador Finca El Cerro Pacamara Anaerobic Lot 2
| Region | Apananeca Illamatepec |
|---|---|
| Producer | Fernando Escobar |
| Variety | Pacamara |
| Process | anaerobic |
| Type | Unwashed Arabica |
| Category | Microlot |
| Harvest | from December to March |
| Shipping | from February to June |
| Unit | GrainPro Sack à 30kg |
This lot has undergone an over 96-hour temperature-controlled fermentation process, followed by a slow drying period of up to 40 days. This results in a special cup profile with sweet and juicy notes.
Origin
Specialty coffee from El Salvador
Varieties
Bourbon, Pacas, Pacamara, Cuzcatleco, Caturra
Processing methods
mostly wet, and sun dried
Altitude range
500 – 1500 masl
Harvest
October - March
Total yearly production
600.000 – 700.000 60 kg bags
One of the oldest relationships between farmers and European buyers, dating back to the 1860s
Main production areas: Apaneca-Ilamatapec, Alotepec-Metapan, El Bálsamo-Quezaltepec, Chichontepec-Vulkan, Tepeca-Chinameca, Cacahuatique
Port of shipment: Puerto de Acajutla, Pacific
Export bag size: 69kg bags
Number of farmers: ~ 21.600, out of which 13.300 men, 7.400 women, 900 companies
Cup Profile: mellow, nutty, chocolatey
Export Qualities: HG, SHG, FLO, UTZ, RFA, ORG, Specialties, Neter, P&Vs
| Region | Apananeca Illamatepec |
|---|---|
| Producer | Fernando Escobar |
| Variety | Pacamara |
| Process | anaerobic |
| Type | Unwashed Arabica |
| Harvest | from December to March |
| Shipping | from February to June |
| Unit | GrainPro Sack à 30kg |
This lot has undergone an over 96-hour temperature-controlled fermentation process, followed by a slow drying period of up to 40 days. This results in a special cup profile with sweet and juicy notes.
