El Salvador | La Guachoca | Red Bourbon | Natural

Region: Cantón Lomas de San Marcelino, Coatepeque, Santa Ana

Elevation: 1410-1600 masl

About: When the Pacas family acquired Finca La Guachoca in 2008, the farm was in poor condition. Its location, elevation and volcanic soils indicated clear potential. Renovations began in earnest in 2013, alongside the planting of specialty varieties including Red Bourbon, Orange Bourbon, Pacamara and Bernardina. 

Named after the small, quail-like Guachoca bird commonly sighted in the area, the farm is situated on the extinct Cerro Verde volcano at elevations ranging between 1410 and 1600 metres above sea level. The combination of altitude and soil composition supports slow cherry maturation and structured acidity. 

Since 2012, the Pacas family have implemented a social responsibility strategy focused on worker wellbeing. This includes access to health and wellness programmes and wages set well above the agricultural average. Even so, La Guachoca faces the broader pressures affecting producers across El Salvador. Ongoing labour shortages continue to increase production costs and add operational strain. 

Our relationship with Maria, Alfredo and the wider Pacas family remains central. We are committed to maintaining a sustainable partnership and identifying practical ways to support long term viability.

Produced by the Pacas family in the Cantón Lomas de San Marcelino region of Santa Ana, this El Salvador lot showcases the classic profile of the Red Bourbon varietal. Grown at elevations between 1410 and 1600 masl, the coffee is processed using the natural method, which often imparts a distinct sweetness and heavier body compared to washed counterparts. You can learn more about how these processing methods influence the final cup profile in our guide.

Sourced and roasted by Proud Mary Coffee, this selection highlights the meticulous work of the Pacas family in the Coatepeque region. When evaluating the nuances of this natural-processed Bourbon, we recommend referencing our flavor wheel to help identify the specific aromatic and taste characteristics present in the cup. This entry serves as a prime example of the high-quality output emerging from the Santa Ana department, reflecting the unique terroir of the region.