Blackcurrants, Mango, Papaya, Toffee, Sweet Tobacco
Las Isabellas farm is located in the western region of El Salvador, at between 1200 and 1430 meters above sea level on the south face of “Cerrón Grande” in Apaneca, Ahuachapan. The farm contains over 525 acres of shade-grown coffee, and also 200 acres of primary forest including natural springs and waterfalls that provide a unique microclimate and bio-diversity for coffee growing. Las Isabellas is a farm with a strong emphasis on care for the natural environment, safe working conditions and significant community involvement. Programs include medical days, school materials and social responsibility seminars.
Las Isabellas has three main varieties under cultivation mainly - Bourbon, Pacas and Pacamara. The farm currently yields 9.92 quintales (1 quintal = 100lbs) of green coffee per hectare, which is double the average yield of El Salvador. This shows that their careful attention to farm management and the environment is really working wonders to help it recover from the "La Roya" crisis from 6 years ago. All processing of the coffees from the farm happens at the wet mill named “Tequendama”.
This Pacamara varietal, which is a cross between the Typica mutation Maragogype (giant plant, leaves and cherry) and the Bourbon mutation Pacas (dwarf plant but otherwise regular-sized cherry), comes from a 20 Ha plot on the farm. At the mill, the coffee undergoes traditional milling and fermentation process when the ripe cherry has been delivered to the mill. After this the coffee is then left to dry on raised beds for the next 15 - 20 days depending on the weather.
Physically, Pacamara resembles Maragopgype a lot and has similar requirements during the roasting process. Taste-wise it appears to have picked up the huge mouthfeel and sweetness of the Maragogype alongside some of the fine cupping qualities of Pacas, adding refinement and complexity to the cup. This particular lot is amongst the most exciting we have come across this season, with bold sweetness and tons of exotic fruit in the mix, rounded out by a hit of tobacco. This is our current house espresso and is proving a hit with customers, transforming into fudge and toffee in milk drinks. The ability of the Pacamara to develop quite easily during the roast, despite looking visually quite light, also lends itself very well for filter. Here, we are able to enjoy the full-on clean, sweet, tropical fruit booziness that is a hallmark of well-produces naturals from El Salvador. Customers who enjoyed our Cipres and Reforma lots from this origin last year will find plenty to excite here.
Sourced by Falcon Specialty Coffees.