Last updated: 2026-09-15T18:57:53.010Z

Esgotado

[0.0 out of 5 stars — 0 classificações](https://www.coffeelist.co/pt/b/proud-mary-coffee/el-salvador-la-guachoca-pacamara-anaerobic-natural-filter-250g/reviews)

**Processo:** [Natural](https://www.coffeelist.co/pt/insights/processing-method/natural)

,

[Anaeróbico](https://www.coffeelist.co/pt/insights/processing-method/anaerobic)

**Região:** [Coatepeque, El Salvador 🇸🇻](https://www.coffeelist.co/pt/insights/region/8068234b-17a6-4495-a4db-d06fbc3406fb)

**Variedade:** [Pacamara](https://www.coffeelist.co/pt/insights/variety/pacamara)

**Altitude:** 1410-1600 m acima do nível do mar

**Recomendado para:** Filtro

## O que a marca diz

> Region: Coatepeque, Santa Ana Elevation: 1410-1600 masl About: When the Pacas Family purchased Finca La Guachoca in 2008, it was pretty 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 between 1410 to 1600 masl. The Pacamara at Finca La Guachoca is grown on the highest tablon, Siguamonta. The name is derived from La Siguanaba, a Siren-type creature from Latin-American folklore. This coffee was processed using a double anaerobic natural process. Whole coffee cherries are fermented in a sealed vat for 72 hours at a controlled 21 degrees Celsius before being slowly dried on raised beds for 21 days. This coffee is loud and tropical, with a complex fruitiness. Region: Coatepeque, Santa Ana Elevation: 1410-1600 masl About: When the Pacas Family purchased Finca La Guachoca in 2008, it was pretty 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 between 1410 to 1600 masl. The Pacamara at Finca La Guachoca is grown on the highest tablon, Siguamonta. The name is derived from La Siguanaba, a Siren-type creature from Latin-American folklore. This coffee was processed using a double anaerobic natural process. Whole coffee cherries are fermented in a sealed vat for 72 hours at a controlled 21 degrees Celsius before being slowly dried on raised beds for 21 days. This coffee is loud and tropical, with a complex fruitiness.

Original em inglês.

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# El Salvador | La Guachoca | Pacamara | Anaerobic Natural | Filter | 250g

[Ver no site do torrefator](https://www.proudmarycoffee.com.au/products/el-salvador-la-guachoca-pacamara-anaerobic-natural-filter-250g)

## Perfil

### Características de sabor

**Corpo:** 38/100 — Leve e semelhante ao chá (0) to Encorpado e cremoso (100)

**Acidez:** 80/100 — Suave (0) to Vivo e ácido (100)

**Doçura:** 69/100 — Menos doce (0) to Muito doce (100)

**Amargor:** 35/100 — Amargor subtil (0) to Amargor pronunciado (100)

**Caráter:** 85/100 — Clássico (0) to Funky e original (100)

**Nível de torra:** Clara a média — 3/7, from Muito clara (1) to Muito escura (7)

## Notas de prova

Groselha preta

Suculento

Geleia de morango

Bala de fruta

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