El Salvador Coffee Finca Santa Elena Pacamara Flavor Introduction

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Finca Santa Elena Pacamara Washed

• Country: El Salvador
• Region: Santa Ana Volcano
• Altitude: 1850 meters
• Processing Method: Washed
• Grade: SHG
• Variety: Pacamara
• Flavor Notes: Grapefruit, white peach, cane sugar sweetness, herbaceous plants, with gentle and sweet flavors, delicate and smooth mouthfeel

Finca Santa Elena Pacamara Natural

• Country: El Salvador
• Region: Santa Ana Volcano
• Altitude: 1850 meters
• Processing Method: Natural
• Grade: SHG
• Variety: Pacamara
• Flavor Notes: Tropical fruits, herbal plants, maple syrup, creamy chocolate, with delicate and rich layers, full body

El Salvador Finca Santa Elena

Among the coffee-producing countries in Central America, El Salvador is the smallest in terms of land area. Although its production volume is much lower compared to other countries, the Pacific sea breeze and volcanic environment provide El Salvador coffee farmers with unique cultivation advantages and diverse flavor expressions. Currently, the Pacamara variety, often a champion in various cupping competitions, was originated in El Salvador.

Among El Salvador's coffee-producing regions, Santa Ana Volcano, located west of the capital with an altitude of 2,381 meters, possesses advantages in soil quality and cultivation height. The still-active Santa Ana Volcano erupted in 2005. Although it caused significant economic losses and some casualties among local coffee farmers that year, the subsequent organic volcanic ash provided very rich nutrient sources for the local soil. Until now, Santa Ana is still recognized as one of El Salvador's best coffee-producing regions.

Within the Santa Ana region, Finca Santa Elena is one of the few estates at the highest altitude. The estate is currently managed by Don Fernando Lima, now the third-generation owner. Mr. Fernando has over 30 years of coffee cultivation experience since his youth. The estate primarily cultivates Bourbon and Pacamara varieties. Mr. Fernando adheres to the principle of maintaining environmental diversity in his cultivation philosophy. Upon entering the estate, one can immediately feel the difference from other Salvadoran estates. The estate maintains a very pristine primary forest environment, and Mr. Fernando has preserved a high proportion of old Bourbon coffee trees, some even over 15 years old. For the estate owner, these coffee trees represent years of hard work and dedication, and they are not cut down simply due to older age and lower yield. These old Bourbon trees, despite producing fewer cherries,反而 provide better cupping flavors.

Traditionally, Salvadoran coffee farmers did not handle the coffee cherry drying process with great care, and the equipment was relatively simple. However, Mr. Fernando continuously updates many equipment in the processing plant, making Finca Santa Elena one of the few estates in El Salvador that uses African drying beds for natural coffee processing. Although using African drying beds often extends the drying time, it can improve the coffee's cleanliness and sweetness.

Additionally, Mr. Fernando established his own washed processing station 15 years ago. With his own washed processing station, the estate owner can control subsequent processes and conduct more detailed honey processing batch experiments. At Finca Santa Elena, after harvesting coffee cherries, Mr. Fernando does not immediately proceed with pulping or natural processing. Instead, he first places the red cherries in clean water tanks at the processing plant for soaking to enhance the coffee's sweetness expression before proceeding with subsequent processing.

Although many excellent washed batch coffees could be found in El Salvador in the past, they often fell slightly short in sweetness and body compared to coffees from other countries. Finca Santa Elena is one of the few estates in El Salvador with experience in honey and natural processing. Mr. Fernando, the estate owner, is almost meticulous about every detail of honey and natural processing. These efforts have enabled Finca Santa Elena to win seven Cup of Excellence competitions since 2003 and twice achieve top ten placements in the Central American competition organized by the Rainforest Alliance.

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