El Salvador Pacamara - Washed Wild strawberry, cherry, toffee Finca Los Angeles is a 23-manzana farm in the Ahuachapán mountains of western El Salvador, planted exclusively with the Pacamara variety. It belongs to the Los Naranjos group, headed by agronomist and former agricultural professor Sigfredo Corado. Over the past decade, Sigfredo has focused on restoring the farm’s soil health by eliminating herbicides, improving organic matter, and preserving a mix of shade trees and natural wind barriers. These practices create a healthier ecosystem for the coffee trees and contribute to better cup quality. The coffee is selectively harvested and taken to the wet mill and drying station at Beneficio San Rafael. Here, this Pacamara lot undergoes a washed process: the cherries are floated to remove defects, pulped, and fermented in tiled tanks for 24–36 hours. After fermentation, the beans are thoroughly washed and moved to raised beds, where they dry slowly for 15–20 days. Throughout drying, the coffee is turned frequently to ensure even drying until the desired moisture content. Finca Los Angeles also plays an active role in the Renacer Program (“reborn”), a technical coffee field school designed to support local producers in improving their farm management practices. The program is based at the neighbouring Finca Noruega and includes practical training using dedicated test plots, where students can apply new methods related to soil health, nutrition, and sustainable cultivation before implementing them on their own farms.

El Salvador Pacamara - Washed Wild strawberry, cherry, toffee Finca Los Angeles is a 23-manzana farm in the Ahuachapán mountains of western El Salvador, planted exclusively with the Pacamara variety. It belongs to the Los Naranjos group, headed by agronomist and former agricultural professor Sigfredo Corado. Over the past decade, Sigfredo has focused on restoring the farm’s soil health by eliminating herbicides, improving organic matter, and preserving a mix of shade trees and natural wind barriers. These practices create a healthier ecosystem for the coffee trees and contribute to better cup quality. The coffee is selectively harvested and taken to the wet mill and drying station at Beneficio San Rafael. Here, this Pacamara lot undergoes a washed process: the cherries are floated to remove defects, pulped, and fermented in tiled tanks for 24–36 hours. After fermentation, the beans are thoroughly washed and moved to raised beds, where they dry slowly for 15–20 days. Throughout drying, the coffee is turned frequently to ensure even drying until the desired moisture content. Finca Los Angeles also plays an active role in the Renacer Program (“reborn”), a technical coffee field school designed to support local producers in improving their farm management practices. The program is based at the neighbouring Finca Noruega and includes practical training using dedicated test plots, where students can apply new methods related to soil health, nutrition, and sustainable cultivation before implementing them on their own farms.