Los Naranjos EL SALVADOR

Sonsonate, EL SALVADOR

Sonsonate is a coffee-growing region with a tradition that extends from the Apaneca-Ilamatepec mountain range to the Pacific coast. Its geographical and cultural diversity has given rise to coffees with their own identity within the Salvadoran landscape.

Altitude: between 900 and 1,500 meters, with volcanic and alluvial soils that provide mineral richness and favor the development of consistent beans.

Climate: warm-humid, with abundant rainfall during the season and ocean breezes that moderate temperatures, allowing for stable growth and natural drying on patios and raised beds.

Pacamara is one of El Salvador's most emblematic varieties and a true icon in the world of specialty coffee, with a prominent presence in international competitions and high-end coffee auctions.

In the cup, Pacamara is synonymous with complexity and expressiveness. Many tasters describe it as a coffee with an "explosive personality," capable of offering memorable and distinct sensory experiences with each harvest. For this reason, it is considered a genetic jewel that reflects El Salvador's coffee innovation and tradition.

Cultivating this Pacamara at 1,350 meters above sea level in El Salvador means that the coffee grows in a cooler climate, which causes the fruit to ripen more slowly. This slow ripening helps it develop more sweetness and a clearer, more pleasant acidity.

As Pacamara is naturally a very large bean, its density is not always high, but it does provide a lot of presence in the cup. The result is a full-bodied, sweet coffee with personality, where altitude and bean size combine to give complexity without losing balance.

Natural Anaerobic from Finca Los Naranjos

First, a selective harvest is carried out on the farm to ensure optimal ripeness and achieve good fermentation. After manual selection, the coffee is taken to the wet mill, where it is sorted by density. Once the ideal beans are obtained, the cherries are placed in fermentation tanks, water is added, and they are left to ferment for 40 to 50 hours, until the desired pH is reached.

When the initial fermentation concludes, the coffee is pulped, and, now free of fresh pulp, it returns to the tanks for a second fermentation of 48 to 60 hours, until the exact point of acidity is achieved. Finally, the coffee goes to the patios for two to four days for pre-drying, and then it is transferred to raised African beds, where it finishes drying uniformly and controlled.

Filter Roast Profile

We gave this anaerobic natural Pacamara from Los Naranjos a filter roast, aiming for its full complexity to express itself without losing clarity. It's a large bean, with low density, so we roast it lightly but precisely so that the fermentation and its natural structure shine in the cup.

In V60 or Kalita, it shows distinct layers: ripe fruit, good depth, and a defined acidity, all accompanied by that broad and enveloping body so typical of the varietal.

With this coffee, it's better to err on the side of slight underextraction than overextraction.

Ratio: 1:15.5

Water: 250g at 91*C

Time / Accumulated Grams

0:00 / 50g

0:30 / 100g

1:10 / 250g