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El Salvador Finca Colomba Pacamara Natural
$5.00 - $304.29
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Country: El Salvador
Region: Chalchuapa, Santa Ana Department
Farm: Finca Colomba
13° 55' 47.672" N 89° 40' 10.7184" W
Farmer/Grower: Mario Valiente / José “Fofo” Adolfo
Variety: Pacamara
Processing: Natural
Altitude: 1500 m.a.s.l.
Humidity: 10.70%
Density: 1.17 g/ml
Harvest Date: March, 2023
Arrival Date: August, 2023
Grade: SHG
Marks: 009-0334-0001-02
SCA Cupping Score: 86.00
- Fragrance of black cherry, chocolate aroma, flavors of cherry and grapefruit with a floral aftertaste of chamomile with milk chocolate. Bright, green apple acidity. Medium-heavy body and milky mouthfeel. Well balanced.
- We recommend keeping the roast light to medium (about 100 to 80 Agtron). This pacamara has clear and clean acidity that is not overbearing with lots of fruit and floral notes that will be muted at darker roasts. Great for an espresso or serving single origin.
In 1949, Adolfo McEntee inherited two properties from his family
in the Cordillera de Llamatepec, on the slopes of the Santa Ana Volcano.
At this time, Don Adolfo began planting Bourbon coffee trees at Finca Colomba and Finca San Francisco. Don Adolfo’s son, José Adolfo MCentee Batlle inherited the farms and continued the legacy before passing down to his son “Fofo”
After having been kidnapped twice during the civil war throughout the country, José Adolfo emigrated to Miami with his son and left the management of the farm to Mario Valiente, owner of Finca Calera. In 2014, Mario Valiente built Colomba’s dry mill so the farm has direct control over every step of the process from farm to export. Great care is taken preparing each coffee for exporting and 10 women, who are heads of their households, oversee the final quality check through manual sorting.
Finca Colomba grows Yellow Caturra, Red Caturra, Sanpacho, Gesha, Pacas, Cuscatleco, Red Bourbon, Pink Bourbon and some Kenyan varieties were recently planted.
The rich volcanic soil and elevations over 1,500 meters above sea level, come together for ideal growing conditions.
Mario Valiente implements multiple processing methods at the wet mill including carbonic macerated and anaerobic fermented naturals, traditional naturals, honey, fully washed, semi-washed and more. Each process is tasted and stored according to the cupping result.
The farm permanently employs 80 people and up to 210 people from nearby towns during the picking season. Aware of the need in the surrounding communities, Finca Colomba supports schools in the area, hosts medical conferences to provide accessible healthcare and distributes toys to children during the Christmas season.