Finca La Cumbre is the highest-altitude plot within the larger farm, Finca El Manzano, a family-owned estate since 1872.
Handpicked cherries are delivered to El Manzano’s on-farm wet mill, where ripe, red cherries are washed and then transferred to the patios for drying. The drying process takes about 12 to 14 days, with the cherries regularly raked for even drying.
The Pacamara hybrid, developed by the Institute for Coffee Research (ISIC) in El Salvador during the 1950s, is a cross between Pacas (a Bourbon mutation) and Maragogype, known for its large cherries. Pacamara’s name is derived from the first four letters of each parent’s name.
Resulting in an intense, juicy, and sweet flavour profile!
SANTA ANA, EL SALVADOR
EMILIO LÓPEZ & JOSE ROBERTO SANTAMARIA
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