El Salvador Santa Leticia Pacamara Honey Processed
Grower: Ricardo Valdivieso Variety: Pacamara Region: Apaneca, Ahuachapán, El Salvador Harvest: November - March Altitude: 1,620 – 1,730 meters Soil: Volcanic loam Process: Pulped natural (Honey) and dried in the sun
This coffee is sourced from Finca Santa Leticia, located near the town of Apaneca within the department of Ahuachapan, El Salvador. Finca Santa Leticia is owned and operated by Ricardo Valdivieso, a third generation coffee farmer, and his family. Ricardo’s grandfather purchased the land in 1870 and named the finca after his wife, Leticia. Finca Santa Leticia was passed down to Ricardo during a time of great turmoil in El Salvador’s history. At the peak of conflict in the 1980s, Ricardo came face to face with a firing squad in defense of his family’s land. He was not shot but spent many years in exile before he was able to return to Finca Santa Leticia. In addition to coffee, Ricardo and his daughter Monica operate a beautiful hotel and restaurant at Finca Santa Leticia.
A high-altitude El Salvadorian Pacamara coffee with an ripe Cherry acidity and deliciously sweet Blueberry Jam finish. The toffee and honey flavours are most obvious here with the unexpected acidity that is difficult to figure out at first.
The Pacamara coffee variety was created in El Salvador in 1958 by crossing El Salvador’s own Pacas variety and the large-bean Maragojipe variety. When grown near the top of the Santa Ana volcano on Finca Santa Leticica, the resulting giant is a classic expression of Pacamara. Honey process, meaning the time the fruit was left on the bean whilst drying allowed it to take in more sugars. This slightly reduces the perceived earthiness through a heightened sweetness.
Tasting Notes: Exotic, Toffee, Honey, Tropical Fruit, Medium Body
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