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Los Angeles - El Salvador
14.30
DESCRIPTION
TASTING & HOW TO
El Salvador. Pacamara. Natural. 

Every bean has a story


This wonderful coffee grows in Finca Los Angeles, El Salvador.

Los Angeles is a beautiful 23-Manzana planted with only Pacamara. The farm is situated in the Ahuachapán mountain range in the west of El Salvador. It is part of the Los Naranjos group headed by Sigfredo Corado. Sigfredo is a retired professor of Agronomy from the National School of Agriculture. The farm is also part of the Renacer Program ('reborn' in Spanish) which is a technical coffee field school and educational program for producers in the area. The aim is to learn about better farm management practices. This program is funded by Raices (Roots) and supported by Catholic Relief Services in El Salvador.

 

Technical field school


The Technical field school is led by Sigfredo with 6 field technicians in order to help small to medium producers in the area. It focuses on best farm practices restorative for the land and soil, which are also beneficial for the yield and quality of the coffee. The field school is based at the sister farm named Finca Noruega. There, a class is held twice a month for the students. Throughout the year, there are 3 modules and these look to focus on the 4 R's the program have developed for soil health.

This year, the school has 60 students. At Finca Noruega the students work the test plots where they can implement the knowledge gained in class before applying it to their own farms. Finca Noruega is 43 Manzanas and has a range of varieties from bourbon to gesha.

 

Los Angeles farm


The farm only has Pacamara variety and has been under Sigfredo for 10 years. Since he took on the farm, they have used no herbicides to help replenish the soil. They also use nutrients to give a good base for growing coffee once again. The farm consists of 23 Manzanas with approximately 3000 trees in each section. The farm's structure is beautiful with shade trees and wind barriers dividing the area in order to protect the trees. The farm's day to day management runs from some of the graduates from the technical school as well.

They selectively harvest the coffee and from there they take it to the wet mill and drying beds at Beneficio San Rafael. This is located between the two hills of El Pilon and Cerro Aguila at 1450 masl. During the harvest, this football field becomes filled with drying beds for all the coffees that come from the farms Los Angeles and Noruega. There, they wash the Pacamara and float it before laying out on drying beds for between 25 - 30 days where they move every hour until ready.

 
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Tasting notes
Imagine a cherry and chocolate babka!
This coffee offers a complex and delightful journey from start to finish. Inviting aromas of dark cherry and toffee chocolate dominate, with underlying hints of brown sugar and a zesty touch of orange peel. The round body and molasses aftertaste provide a sweet, lingering finish that invites you to savor each moment.



The initial sip greets you with a bold burst of dark cherry sweetness, complemented by the rich, buttery flavor of toffee chocolate. As the coffee settles on your palate, notes of brown sugar add a layer of caramel-like sweetness, balanced by a subtle, bright hint of orange peel. The cup rounds out with a lingering molasses aftertaste, providing a deep, satisfying sweetness that lingers long after the last sip.



The interplay of fruity and sweet notes creates a harmonious balance, with the round body ensuring a full, satisfying mouthfeel. The molasses aftertaste provides a sweet, lingering finish that invites you to savor each moment.

Enjoy this coffee as a perfect morning starter or a mid-day treat, whether you're enjoying a quiet moment alone or sharing with friends.



Great for espresso as well as milk beverages and cold espressos!
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Beans: Whole Beans 250g
  • Whole Beans 250g
  • Whole Beans 1kg
  • Ground for Espresso 250g
  • Ground for Filter - Hand Brew 250g
  • Ground for Filter - Cafetiere 250g
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