EL SALVADOR | La Guachoca | Pacamara | Anaerobic Natural

Origin

• 🇸🇻 El Salvador

Tasting notes

Character

• Experimental
  50
• Funky
  40

When the Pacas Family purchased Finca La Guachoca in 2008, it was pretty rundown. Still, given the land's location, altitude, and rich volcanic soil, they saw its potential and have been renovating the farm since 2013, planting specialty varieties such as Red and Orange BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars., Pacamara, and Bernardina. Named 'La Guachoca’ after the small quail-like Guachoca bird often sighted in the area, the farm sits on the extinct Cerro Verde volcano between 1410 to 1600 masl. The Pacamara at Finca La Guachoca is grown on the highest tablon, Siguamonta. The name is derived from La Siguanaba, a Siren-type creature from Latin-American folklore. This coffee was processed using a double anaerobic naturalAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. process. Whole coffee cherries are fermented in a sealed vat for 72 hours at a controlled 21 degrees Celsius before being slowly dried on raised beds for 21 days. This coffee is loud and tropical, with a complex fruitiness.