El Salvador | La Esperanza - El Cascajal | Pacamara | Natural

Origin

• 🇸🇻 El Salvador

Tasting notes

Character

• Bold
  75
• Sweet
  25
• Funky
  20

Region: Chalcuapa, Santa Ana Elevation: 1355 masl About: When the Pacas family first purchased La Esperanza, in 2010, the farm needed some TLC. Having been neglected for years, but showing significant potential, the family decided to undergo a complete renovation program; not only replanting the farm, but also redesigning it in the process. Now, about two-thirds of the way through renovation, La Esperanza has become a large varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. garden. Having been divided into 18 separate tablons (individual lots), each growing a different variety; including Pacas , Red BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars., Bernardina, and Mokka, to name a few. Due to the steep gradient, unique micro-climate and biodiversity, and the Pacas family’s hard work, coffees from La Esperanza have placed in the Cup of ExcellenceCup of Excellence (COE)A national competition and auction that identifies a country's best lots each year; winning 'COE' lots command dramatic price premiums. competition three times, most recently in 2021. The Cascajal tablon sits at 1,355 masl and is planted exclusively with Pacamara . When processed as a naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. this coffee is loud and fruity, with notes of plum and dark chocolate.