Farm: Finca San Jose
Varietal: 100% Pacamara
Processing: Fully washed
Altitude: 1,400 to 1,650 metres above sea level
Owner: Montana Estates, S.A. De C.V. (Frederico Pacas)
Town / City: Los Naranjo, Juayua
Finca San Jose COE Lot #13 - El Salvador
Finca San Jose occupies approximately 70 hectares on El Salvador’s’ Santa Ana Volcano, in the Canton of Los Naranjos, Juayua, Sonsonate. Around 56 hectares of the farm is planted under coffee and the remainder of the land is reserve as natural cloud forest. The high altitude here (1,400 metres above sea level to 1,650 metres above sea level) combined with the cool climate makes for the perfect conditions for coffee farming.
Finca San Jose was established in the late 1890´s by the Ruffatti family, one of El Salvador’s foundational coffee farming families. In 2005, the farm was almost entirely destroyed by ash from the nearby Santa Ana volcano eruption. In 2013, Federico Pacas (who had for many years managed the farm) and his family purchased it, adding it to the small but significant Café Tuxpal Estate: sister farms are Santa Petrona and Vista Hermosa, both of which have substantial specialty coffee reputations.
Upon buying the farm, one of the first things the family did was begin renovation – both because it was necessary and also because they wanted to increase the farm’s potential for specialty coffee. Due to their efforts, the farm is now divided into 10 different micro-plots, each of which is differentiated by a coffee variety. The most common on the farm are Pacas, Red Bourbon, Pacamara (such as composes this lot), Yellow Icatu, Anacafe 14, Villalobos, SL 28 and Geisha.
This Cup of Excellence winning Pacamara lot is the result of hard work and forward thinking. The Pacamara plot was planted in 2015. It is entirely shade grown at 1,575 meters – in one of the higher areas of the farm. The surrounding Inga tress make sure that the microclimate rarely exceeds 16 degrees Celsius, keeping the soil at a desired humidity for a longer period, causing a very slow ripening and sweeter cherries.
All coffee from the farm is carefully harvested by hand and meticulously sorted before being delivered for processing to the farm’s own wet mill – Beneficio Tuxpal. Here, a second sorting takes place. After this, the coffee is pulped and then left to ferment in clean tanks for 36 hours, before being fully washed and delivered to dry on African beds. Here, the coffee is turned regularly to ensure even drying. The drying time for this log was 18 hours.