Our Coffees
We offer a wide range of different coffee varieties.
Bourbon
Bourbon beans are known for their deep, buttery chocolate flavors, as well as their sweetness and very light fruit overtones. They yield well-balanced coffees and are less common than other types of coffee beans, as Bourbon plants generally carry fewer coffee cherries per plant than other varieties.
Flavor Profile:
Chocolate, Brown Sugar, Nuts, Woody.
Pacas
Pacas is a natural mutation of Bourbon, discovered in 1949 on a farm owned by a Salvadorian family. Currently, it is widely grown in El Salvador and Honduras. The Pacas coffee tree has a mutation that causes the plant to be shorter than average (called “dwarfism”). This proves to be an advantage for production as a dwarf coffee tree returns higher yields, requires less space, more resistant to wind and its coffee cherries are easier to pick.
Flavor Profile:
Green Tea, Honey, Milk Chocolate, Cumin.
Pacamara
Pacamara is a hybrid between Pacas and Maragoype. It was developed and introduced by “Instituto Salvadoreño para Investigaciones del Café” in 1980. The tree is tall and compact with long lateral branches and abundant foliage. Its optimal altitudes is around 1,200 – 1,700 mts. Pacamaras usually carry complex and intense aromas accompanied by notes raging from chocolate, nuts and butterscotch to fruitier notes such as berries and citrics alike.
Flavor Profile:
Chocolate, Nuts, Blueberry, Toffee.
Kenya
Kenya is a tolerant variety against droughts and has big potential in quality. Commonly its produced in Kenia, Malawi, Uganda and Zimbabwe. Its optimal altitude is around 1,400 – 2,000 mts. Kenya is most known for its deep acidity and its bright taste with complex fruity notes when tasting. The cup is also usually clean and crisp as well as vibrant and well balanced.
Flavor Profile:
Green Tea, Floral, Honey, Pineapple.
Icatu Amarillo
Icatu is a hybrid between Arabica and Canephoras, its development took place in Brazil in the early 80´s. The plant is tall and produces elongated grains. In cup we could highlight its excellent body, medium-high acidity and a after taste of chocolate with milk.
Flavor Profile:
Chocolate, Citrus, Floral.
More about our varieties
Altitude allows us to obtain higher quality coffee, since it allows the maturity of the grain to develop in a longer time, which means that the grain concentrates more sugars and the organoleptic attributes of the grain to the fruit. Being at a higher altitude also makes the plant less susceptible to hotter climates, pests and disease.
Soils of Volcanic origin, as in our farms, have a high content of ***nutrients ***and a porosity in the soil, this makes the plant grow freely since the root system can develop.
Orientation to the sun allows to have enough light hours so that the coffee plant can perform all its photosynthetic processes without limitations.
We are in the Apaneca Lamatepec Cordillera.
A volcanic mountain range, with oscillating rainfall between 1900- 2600 mm of rain per year. The soil’s richness in minerals and high content of organic matter ideal soils for the cultivation of coffee. This makes the location our farms are in a privileged area.