EL SALVADOR | La Esperanza - El Cascajal | Pacamara | Natural

Origin

• 🇸🇻 El Salvador

Tasting notes

Character

• Bold
  75
• Sweet
  25
• Funky
  20

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.