Los Angeles

ORIGIN
Known as the ‘land of volcanos’, El Salvador is the smallest country in Central America, but its reputation for growing spectacular coffees has grown larger-than-life. Whilst coffee was planted and cultivated mostly for domestic consumption from the mid-1700s onwards, it has grown to become a a significant crop that contributed to more than half of the country’s GDP by the 1970s. However, it was the cup of excellence competition, which came to El Salvador in 2003, that heralded a new wave of interest in fine Salvadorian coffee.
 

PRODUCER
Finca Los Angeles is a beautiful 23-hectare farm planted with only Pacamara situated in the Ahuachapán mountain range in the west of El Salvador. This farm is part of the Los Naranjos group headed by Sigfredo Corado – a retired professor of Agronomy from the National School of Agriculture. Led by Sigfredo and a team of six technicians; they help to support small to medium producers in the area by focusing on best farm practises that are restorative for the land and soil as well as beneficial for the yield and quality of the coffee.
 
Since Sigfredo took on the farm, he has used no herbicides in order to help replenish the soil and nutrients to give the best conditions for growing coffee. The farm is broken into 23 Manzanas with approximately 3000 trees in each section. The farm is divided with shade trees and wind barriers to protect the trees, and is managed on a day-to-day basis by some of the graduates from the technical school of agriculture.
 

ROAST
This is the first time we have roasted a wonderful Pacamara through our friends at Falcon Specialty Coffee. Due to its large screen size and shape, we have opted for a highly energetically roast for filter. And we are supper happy with the result! You can expect a bright malic acidity that reminds us of green apples, followed by fruity notes of peach and a creamy nougat aftertaste.