El Salvador | La Guachoca | Pacamara | Dbl Anaerobic Washed | Filter | 200g

Origin

• 🇸🇻 El Salvador

Tasting notes

Character

• Funky
  65
• Experimental
  50
• Bright
  25

Farm: La Guachoca Producer: Pacas Family Region: Santa Ana Elevation: 1410 - 1600 masl Varietal: Pacamara Process: Dbl Anaerobic WashedAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. Notes: WineyFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones., red berries, & tangy About: The sign caught my eye. ‘Now that’s cool!’. The Finca La Guachoca signs are handcrafted by the farm manager Juan and made entirely of recycled materials found on the farm. It turns out Juan is quite the artist! In his office, he houses life- sized wooden mannequins (epic) and chairs, all handcrafted by himself. This is the inaugural double anaerobic fermentation for the Pacamara. The whole coffee cherries are fermented in a sealed vat, pulped, and then fermented again before being washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. and dried. This develops more complex fruit flavours and winey characteristics while maintaining a crisp and clean acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it..