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El Salvador Ahuachapán Apaneca Finca La Fany Pacamara Washed
$6.00 - $366.07
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Country: El Salvador
Region: Apaneca, Ahuachapán
Farm: Finca La Fany
Coordinates: 13°51'39.6"N 89°48'10.1"W
Farmer/Grower: Rafael Silva
Varieties: Pacamara
Processing: Washed
Altitude: 1450-1550 m.a.s.l.
Humidity: 10.00%
Density: 1.15 g/ml
Harvest Date: March, 2025
Arrival Date: October, 2025
Grade: SHG
Marks: 009-0363-0053
Reference ID: HA-25254-01
SCA Cupping Score: 86.75
- Fragrance and aroma of cocoa and lime blossom. Notes of white chocolate and florals with an aftertaste of lime and sugarcane sweetness. Bright citric acidity with a creamy mouthfeel and medium body.
- Pacamara coffees can be tricky to roast. Going slower through the phases of Maillard and caramelization will help to improve body and reduce vegetal qualities that can be common in pacamaras. Large beans, such as pacamaras, can be prone to roast defects such as scorching, tipping and facing. Using a lower charge temperature and a longer time in drying can help to avoid roasting defects. Going slower through the phases of Maillard and caramelization will help to improve body, reduce vegetal qualities that can be common in pacamaras, and develop sugars which will bring balance to the bright citric acidity.
Finca La Fany is a family inheritance that dates back to the early 1900’s. It was first established by Fabio Morán and then passed on through the generations from father to son. The beautiful farm is located on top of the Apaneca-Illamatepec Mountain Range, at 1,500 masl, 2 miles from the city of Apaneca. It received its name because of one of Rafael’s ancestors called Fany.
In the early 1990’s, Rafael and Carmen Silva had the opportunity to buy this great family heirloom from the Morán family. Immediately, they jumped at the opportunity and bought it. Originally, the farm was 100% Bourbon but they have now been experimenting with new varieties at a small scale, with their number one variety being Bourbon. Even before the Silvas acquired the farm, La Fany already had a big name in the region for the quality of its coffee and productivity,
Over the years, the Silvas have focused on the care of the environment and have been trying different ecological techniques to adapt to the farm. They started their own nursery of earthworms, producing Vermicompost which is used as fertilizer, very rich in nutrients, both the soil which is placed under the trees with lots of nutrients, as well as the liquid which is sprayed in the branches. The pulp of the cherries is used as food for the earthworms, which is digested and produce the soil. The Vermicompost is then applied in the coffee plantation as a supplement to chemical fertilizers.
Rafael and Carmen Silva are continuously looking for different ways in which they can improve the farm´s quality and productivity, reduce the use of chemicals, help the neighboring communities by providing a steady income to their households and providing them with a fresh water supply at no charge. They care for the environment and feel proud of their workers, who year after year, with their commitment to the Company, help them achieve their goals.