El Salvador - Finca Los Angeles Washed Varietal – PacamaraPreparation – WashedLocation – Ahuachapán, El SalvadorAltitude – 1350+ maslImporter - Falcon Coffees Farm Overview Finca Los Angeles is a beautiful 23 Manzana (about 40 acres) farm planted with the Pacamara varietal. The farm is situated in the Ahuachapán mountain range in the west of El Salvador. They are part of the Los Naranjos group headed by Sigfredo Corado a retired professor of Agronomy from the National School of Agriculture. The farm is part of the Renacer Program (Reborn in Spanish) which is a technical coffee field school and educational program for producers in the area to learn about better farm management practices. This program is funded by Raices (Roots) and supported by Catholic Relief Services in El Salvador. This farm is planted only with Pacamara and has been managed by Sigfredo for 10 years. Since he took on the farm they have used no herbicides to help replenish the soil and nutrients. 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 to protect the trees. Harvesting and Processing: The coffee is selectively hand harvested and delivered to the local wet mill at Beneficio San Rafael located between the two hills of El Pilon and Cerro Aguila at 1450 masl. Here, the Pacamara is washed and floated to remove defects. The coffee is then pulped, fermented and washed a second time. The coffee is then laid out on drying beds for between 22 - 25 days and moved every hour to ensure even drying. Tasting Notes: This is a great example of a clean washed Pacamara varietal from El Salvador. You can expect juicy fruit flavours that include tangerine, peach and caramel. Brewing: This coffee works for all brew methods but can be a challenge for espresso due to the light roast and high acidity. We prefer this coffee brewed as a filter without milk. Filter: Dose 15g, water 250g. Espresso: Dose 17 gram to 40 gram yield over about 30 seconds. This coffee is available as whole bean and pre-ground, but we recommend always grinding fresh before brewing. We sell a range of grinders if you would like to grind this coffee fresh at home.

El Salvador - Finca Los Angeles Washed Varietal – PacamaraPreparation – WashedLocation – Ahuachapán, El SalvadorAltitude – 1350+ maslImporter - Falcon Coffees Farm Overview Finca Los Angeles is a beautiful 23 Manzana (about 40 acres) farm planted with the Pacamara varietal. The farm is situated in the Ahuachapán mountain range in the west of El Salvador. They are part of the Los Naranjos group headed by Sigfredo Corado a retired professor of Agronomy from the National School of Agriculture. The farm is part of the Renacer Program (Reborn in Spanish) which is a technical coffee field school and educational program for producers in the area to learn about better farm management practices. This program is funded by Raices (Roots) and supported by Catholic Relief Services in El Salvador. This farm is planted only with Pacamara and has been managed by Sigfredo for 10 years. Since he took on the farm they have used no herbicides to help replenish the soil and nutrients. 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 to protect the trees. Harvesting and Processing: The coffee is selectively hand harvested and delivered to the local wet mill at Beneficio San Rafael located between the two hills of El Pilon and Cerro Aguila at 1450 masl. Here, the Pacamara is washed and floated to remove defects. The coffee is then pulped, fermented and washed a second time. The coffee is then laid out on drying beds for between 22 - 25 days and moved every hour to ensure even drying. Tasting Notes: This is a great example of a clean washed Pacamara varietal from El Salvador. You can expect juicy fruit flavours that include tangerine, peach and caramel. Brewing: This coffee works for all brew methods but can be a challenge for espresso due to the light roast and high acidity. We prefer this coffee brewed as a filter without milk. Filter: Dose 15g, water 250g. Espresso: Dose 17 gram to 40 gram yield over about 30 seconds. This coffee is available as whole bean and pre-ground, but we recommend always grinding fresh before brewing. We sell a range of grinders if you would like to grind this coffee fresh at home.