EL SALVADOR | La Guachoca | Pacamara | Anaerobic Natural Clearance Buy

When the Pacas Family purchased Finca La Guachoca in 2008, it was pretty rundown. Still, given the land’s location, altitude, and rich volcanic soil, they saw its potential and have been renovating the farm since 2013, planting specialty varieties such as Red and Orange Bourbon, Pacamara, and Bernardina. Named ‘La Guachoca’ after the small quail-like Guachoca bird often sighted in the area, the farm sits on the extinct Cerro Verde volcano between 1410 to 1600 masl. The Pacamara at Finca La Guachoca is grown on the highest tablon, Siguamonta. The name is derived from La Siguanaba, a Siren-type creature from Latin-American folklore. This coffee was processed using a double anaerobic natural process. Whole coffee cherries are fermented in a sealed vat for 72 hours at a controlled 21 degrees Celsius before being slowly dried on raised beds for 21 days. This coffee is loud and tropical, with a complex fruitiness.

To enjoy this coffee, simply grind the beans to your preferred coarseness. You can use a drip coffee maker, pour – over method, or a French press. When grinding, make sure not to over – grind as it can make the coffee taste bitter. After brewing, it’s best to consume it within a few hours for the freshest taste. Store the coffee beans in an airtight container in a cool, dark place to maintain their flavor. Avoid exposing the beans to moisture or direct sunlight.