The flagship Pacas Varietal of not only El Salvador, but the Pacas Estate, Maria Pacas takes this coffee through a conservative 10 hour overnight fermentation in coffee cherries, and dries on raised beds for 16-21 days. This combination lends a balanced and consistent cup with flavors of nuts that are perfectly complemented by juicy pomegranate acidity and stone fruit undertones.
The Pacas Family has been producing coffee for five generations, and selling it domestically in El Salvador. Thirty years ago they decided to process and export their coffees for the first time. Ever since, they have worked towards achieving high-quality coffees, caring for the environment and the communities around the farms and mill. One of the Pacas Estate farms is Finca La Esperanza. It is located on the western side of El Salvador and in its fertile soil, the Pacas Family produces 8 different varietals of coffee. This farm is 87 hectares and provides jobs for more than 100 people.
