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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 |
El Salvador
Finca El Cerro Pacamara Anaerobic Lot 2
anaerobic
Finca el Cerro, is the heritage of 5 generations of Salvadorean coffee producers, coffee growing has been in their family for over 150 years. Located in the Apaneca llamatepec mountain range, the farm is at ideal altitude for producing specialty coffee (1400 – 1500 m.a.s.l.). The farms special micro climate is helped by the indigenous forest that covers part of the property. This lot has undergone an over 96-hour temperature-controlled fermentation process, followed by a slow drying period of up to 40 days. This process 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 |
Finca el Cerro, is the heritage of 5 generations of Salvadorean coffee producers, coffee growing has been in their family for over 150 years. Located in the Apaneca llamatepec mountain range, the farm is at ideal altitude for producing specialty coffee (1400 – 1500 m.a.s.l.). The farms special micro climate is helped by the indigenous forest that covers part of the property. This lot has undergone an over 96-hour temperature-controlled fermentation process, followed by a slow drying period of up to 40 days. This process results in a special cup profile with sweet and juicy notes.
