EL SALVADOR LAS LUCES Pacamara Washed

EL Salvador Cafè Pacas Finca Las Luces Pacamara Washed

Pacamara was created in El Salvador by combining the strength, productivity and resilience of Pacas and Maragogype varietals. The result of this combination is Pacamara, an exotic, fruitful, sweet coffee that has grown famous throughout the world.

Finca Las Luces is located in Volcan de Santa Ana.  This volcano is very famous for growing coffee.  It is also known as Volcan Ilamatepec. The average 1,000 masl.  Flavor notes from this farm are sweet aroma, round body, good acidity, spicy and chocolate.

WASHED PROCESS

Coffee Cherries are carefully picked at the farm. Any underripe, dry or green cherries are removed from the batch. The coffee cherries are transported to our mill Vivagua where state of the art pulpers remove the red skin from the cherries.  This red skin is called the “pulp”, and it is very rich in nutrients.   The pulp is dried at the mill, and every week it is moved back to the farm, where it is used as fertilizer for the trees. To achieve WASHED PROCESS coffee, the parchment coffee goes into the fermentation tanks for 8-10 hours.  Time may vary depending on the outside humidity and temperature.  When the parchment has released all of the mucilage, it is washed and placed on the patios to dry.   
These layers of coffee are moved 5-8 times each day, every day.  At night, the coffee is piled up into small batches and covered with yute bags to protect it from dew or unexpected rains.
The humidity of the coffee is measured every day. Once it reaches 12%, the coffee is packed into yute bags and stored in the warehouse in a place that is previously assigned in order to preserve traceability.
The time it takes for the parchment coffee to reach the desired humidity can be 10-13 days.

Aromatic notes: Caramel, honey, chocolate

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