EL SALVADOR | El Manzano | Pacamara | Honey

Origin

• 🇸🇻 El Salvador

Tasting notes

Character

• Sweet
  25

Finca El Manzano was founded in 1872 and has been in the López Díaz family for seven generations. Emilio López Díaz expanded El Manzano in 2005 with the construction of a processing mill, allowing him to control every step of production, and also began to plant exotic varieties not traditionally found in El Salvador, including SL34SL34SL28's sibling selection, also from Kenya's Scott Labs. Slightly less celebrated but hardier, with a similar juicy, complex cup. and GeishaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction.. Because of these improvements, Emilio's Geisha was able to win both 1st and 2nd place in the 2018 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, something that had never been done before! First found in El Salvador due to 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. crossing between the Pacas and Maragogipe varieties, Pacamara is prized for its big cherries, exceptional cup quality, and complex flavor profile. Emilio's honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. processed Pacamara has a bright and complex 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..