Region: Chalcuapa, Santa Ana Elevation: 1410-1600masl About: When the Pacas family purchased Finca La Guachoca in 2008, it was quite rundown. Still, given the land's location, altitude, and rich volcanic soil, they saw its potential and have been renovating the farm since 2013, planting specialty varieties such as Red and Orange Bourbon, Pacamara, and Bernardina. Named 'La Guachoca' after the small quail-like Guachoca bird often sighted in the area, the farm sits on the extinct Cerro Verde volcano at an altitude between 1410 and 1600 meters above sea level. The Pacamara at Finca La Guachoca is grown on the highest tablon, Siguamonta. The name is derived from La Siguanaba, a siren-like creature from Latin American folklore. Since 2012, the Pacas family has developed and implemented a social responsibility strategy, ensuring their workers are provided with health and wellness programs, in addition to wages far exceeding the average in the agricultural sector. Despite these programs, the Pacas family find themselves in a similar position to many producers in El Salvador, where a labor shortage is driving their cost of production higher and higher. We’re committed to our relationship with Maria, Alfredo, and the whole Pacas family and will continue to find new and creative ways to work together. Pacamara, a hybrid of Pacas and Maragogipe developed through the efforts of the Salvadoran Institute of Coffee Research, boasts sizeable beans and a distinctive flavor profile that sets it apart from less exotic varieties. Region: Chalcuapa, Santa Ana Elevation: 1410-1600masl About: When the Pacas family purchased Finca La Guachoca in 2008, it was quite rundown. Still, given the land's location, altitude, and rich volcanic soil, they saw its potential and have been renovating the farm since 2013, planting specialty varieties such as Red and Orange Bourbon, Pacamara, and Bernardina. Named 'La Guachoca' after the small quail-like Guachoca bird often sighted in the area, the farm sits on the extinct Cerro Verde volcano at an altitude between 1410 and 1600 meters above sea level. The Pacamara at Finca La Guachoca is grown on the highest tablon, Siguamonta. The name is derived from La Siguanaba, a siren-like creature from Latin American folklore. Since 2012, the Pacas family has developed and implemented a social responsibility strategy, ensuring their workers are provided with health and wellness programs, in addition to wages far exceeding the average in the agricultural sector. Despite these programs, the Pacas family find themselves in a similar position to many producers in El Salvador, where a labor shortage is driving their cost of production higher and higher. We’re committed to our relationship with Maria, Alfredo, and the whole Pacas family and will continue to find new and creative ways to work together. Pacamara, a hybrid of Pacas and Maragogipe developed through the efforts of the Salvadoran Institute of Coffee Research, boasts sizeable beans and a distinctive flavor profile that sets it apart from less exotic varieties.

Region: Chalcuapa, Santa Ana Elevation: 1410-1600masl About: When the Pacas family purchased Finca La Guachoca in 2008, it was quite rundown. Still, given the land's location, altitude, and rich volcanic soil, they saw its potential and have been renovating the farm since 2013, planting specialty varieties such as Red and Orange Bourbon, Pacamara, and Bernardina. Named 'La Guachoca' after the small quail-like Guachoca bird often sighted in the area, the farm sits on the extinct Cerro Verde volcano at an altitude between 1410 and 1600 meters above sea level. The Pacamara at Finca La Guachoca is grown on the highest tablon, Siguamonta. The name is derived from La Siguanaba, a siren-like creature from Latin American folklore. Since 2012, the Pacas family has developed and implemented a social responsibility strategy, ensuring their workers are provided with health and wellness programs, in addition to wages far exceeding the average in the agricultural sector. Despite these programs, the Pacas family find themselves in a similar position to many producers in El Salvador, where a labor shortage is driving their cost of production higher and higher. We’re committed to our relationship with Maria, Alfredo, and the whole Pacas family and will continue to find new and creative ways to work together. Pacamara, a hybrid of Pacas and Maragogipe developed through the efforts of the Salvadoran Institute of Coffee Research, boasts sizeable beans and a distinctive flavor profile that sets it apart from less exotic varieties. Region: Chalcuapa, Santa Ana Elevation: 1410-1600masl About: When the Pacas family purchased Finca La Guachoca in 2008, it was quite rundown. Still, given the land's location, altitude, and rich volcanic soil, they saw its potential and have been renovating the farm since 2013, planting specialty varieties such as Red and Orange Bourbon, Pacamara, and Bernardina. Named 'La Guachoca' after the small quail-like Guachoca bird often sighted in the area, the farm sits on the extinct Cerro Verde volcano at an altitude between 1410 and 1600 meters above sea level. The Pacamara at Finca La Guachoca is grown on the highest tablon, Siguamonta. The name is derived from La Siguanaba, a siren-like creature from Latin American folklore. Since 2012, the Pacas family has developed and implemented a social responsibility strategy, ensuring their workers are provided with health and wellness programs, in addition to wages far exceeding the average in the agricultural sector. Despite these programs, the Pacas family find themselves in a similar position to many producers in El Salvador, where a labor shortage is driving their cost of production higher and higher. We’re committed to our relationship with Maria, Alfredo, and the whole Pacas family and will continue to find new and creative ways to work together. Pacamara, a hybrid of Pacas and Maragogipe developed through the efforts of the Salvadoran Institute of Coffee Research, boasts sizeable beans and a distinctive flavor profile that sets it apart from less exotic varieties.