El Salvador | El Manzano | Pacamara | Natural

Region: Chalchuapa, Santa Ana 

Elevation: 1500 masl

About: Founded in 1872, Finca El Manzano has remained under the stewardship of the López Díaz family for seven generations. In 2005, after completing his studies in the United States, Emilio López Díaz moved home to manage the family farm, constructing a processing mill that gave the team precise control over every stage of production. Emilio also introduced exotic varieties rarely seen in El Salvador, including Geisha and Pacamara, applying data and metrics to post-harvest decisions rather than relying on tradition alone. As proof of these efforts, Emilio's Geisha took both 1st and 2nd place in the 2018 Cup of Excellence competition, a feat never before achieved. Pacamara, a hybrid of Pacas and Maragogipe developed through the Salvadoran Institute of Coffee Research, is prized for its sizeable beans and distinctive flavour. Naturally processed and dried slowly on raised beds, this lot is bold and fruit-forward, with notes of cherry, blackcurrant, and milk chocolate.

Produced by Emilio López Díaz in the Chalchuapa region of Santa Ana, this El Salvador lot from Proud Mary Coffee showcases the distinct characteristics of the Pacamara varietal. Grown at 1500 masl, the coffee undergoes a natural process, a technique where the fruit remains intact during drying to influence the final cup profile. Generally, natural-processed coffees are known for their heavier body and pronounced fruit-forward sweetness, which often complements the inherent complexity of the Pacamara bean.

In this specific offering, the interplay between the varietal and the processing method results in a profile defined by cherry, blackcurrant, and milk chocolate. For those looking to better understand these descriptors, the flavor wheel serves as a helpful tool for identifying and categorizing these nuanced notes. This selection highlights the meticulous work of the producer in balancing the bold, fruity acidity typical of natural processing with the deep, chocolatey undertones often found in high-quality Salvadoran harvests.