Please Note: This coffee is sold in 150g bags, not our usual 250g bags. All coffee is sold as whole bean only. All orders received before midnight on a Saturday are roasted packed & shipped on the Monday.
Don't forget, there's free shipping on all UK orders. That way, there's no nasty surprises at checkout!
We're very excited to offer a very limited run of this outstanding, high quality coffee from Finca Los Angeles which is located in the beautiful Ahuachapán mountain range of Western El Salvador.
This really special lot recently placed 5th in the 2020 El Salvador Cup of Excellence. It has gone through a 90 hour carbonic maceration and natrual processing which has resulted in a really stunning, clean cup. Intense papaya and mango flavours are backed up with a sticky caramel sweetness.
We paid $5.00 per lb.* for this coffee which is 323.2% more than the Fair Trade price and 348.9% more than the average C Price for 2020.
*This was the price paid to producers before any shipping, haulage, storage and export/import fees.
Finca Los Angeles has been owned by Sigfredo Corado for the past 10 years and exclusively grows the Pacamara varietal. Since he took on the farm they have used no herbicides, in order to help replenish the soil and nutrients to give a good base for growing coffee.
The farm is broken into 23 Manzanas with approximately 3000 trees in each section. The farm is beautifully divided with shade trees and wind barriers for protection. The coffee is selectively harvested, and from here it is taken to the wet mill and drying beds at Beneficio San Rafael, located between the two hills of El Pilon and Cerro Aguila at 1450 masl.
During the harvest a local football field becomes filled with drying beds for all the coffees that come from the Los Angeles farm.
Our importers helped organise training in EL Salvador with the head of the microlot program at the Aruco Mill in Honduras, Carlos Estevez. This is where our last seasonal coffee Blanca Rosa Melgar (Experimental Microlot) was processed. Carlos helped them better understand experimental processing and taught the skills to implement these techniques. After harvesting, the Pacamara cherries were washed and floated before being placed into sealed barrels that are then starved of oxygen, allowing the cherries to ferment and macerate over 90 hours.
This process is known as carbonic maceration and is a technique taken from wine making. The anaerobic environment created in the barrels means that different yeasts and bacterias can form that would not ordinarily be present. These add a unique, complex and bright acidity to the coffee that is really distinct. After this the coffee has been taken to the raised beds and dried for around 28 days, being turned regularly for consistency.
The mixture of carbonic maceration and the natural drying process have created a really stunning cup with intense papaya and mango notes up front and a rich, sweet milk chocolate finish.The mixture of carbonic maceration and the natural drying process have created a really stunning cup with intense papaya and mango notes and a sticky caramel sweetness.
This was Sigfredo’s first attempt at using experimental processing and the results really paid off, landing him 5th place in the prestigious auction and getting him a fantastic price for his crop.
Region: Ahuachapán, El Salvador
Altitude: 1350 m.a.s.l.
Producer: Sigfredo Corado
Process: 90hr Carbonic Macerated Natural
Cup Score: 89
All origin pictures taken by Falcon Coffee Importers.