José Francisco Recinos grows Pacamara and Pacas on 1.5 manzanas of farmland, about 4,500 trees total, with just 28–35 quintales of production every year. Though he is a very small producer, he says to the roasters who are interested in his coffee, “Keep working, and always buy our whole harvest, and I will always give you good quality.” He has sold his coffee as specialty to us for the past 4 years, and his coffees have won the Salvadoran Cup of Excellence competition in the past.
This lot is a Honey process of Pacamara, which is picked ripe, de-pulped, and fermented in sacks for 14–18 hours before being laid out on beds for 13–20 days.
We are proud to offer these micro-micro lots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages.
History of El Salvador
Known as “the land of volcanoes,” El Salvador is the smallest Central American country (roughly the same size as New Jersey), but its reputation among specialty-coffee-growing regions has grown larger-than-life, especially since the early 2000s.
While coffee was planted and cultivated here mostly for domestic consumption starting in the mid-1700s, it became a stable and significant crop over the next 100 years, notably increasing in national importance during the late 1800s, when the country’s indigo exports were threatened by the development and widespread marketability of synthetic dyes.