El Salvador Santa Rosa


This 100% Bourbon lot hails from Finca Santa Rosa, owned by the Pacas family. The Pacas family is one of the oldest and most prominent coffee farming families in El Salvador. They have a stellar reputation not only as producers of coffee but as some of the most socially conscious employers in the country.

The Pacas legacy began the 1800s when Jose Rosa Pacas decided to explore the world of coffee. He purchased land high in the Apaneca-Ilamatepec mountain range and planted Bourbon trees. During the mid 1900s, his son, Fernando Alberto Pacas Figueroa, picked up the baton, earning for himself a reputation as an unparalleled grower of coffee. He was particularly known for experimenting with farming methods to increase productivity. His most important achievement was discovering a new coffee variety on one of his farms: what we know today as the ‘Pacas’ variety.

Finca Santa Rosa was one of the flagship farms for the Pacas family and has now been in the family for five (going on six) generations. As Maria Pacas says, “it is the farm where we have learned to grow coffee and love it.The farm is situated on the Santa Ana Volcano, a region famous for its coffee. Enormous efforts are made to ensure the highest quality on the farm, and this starts with cultivation practices. The Café Pacas team works hard to perfect fertilisation, shade pruning, coffee planting, etc. in order to provide the plants with the nutrients and conditions that are ideal for their growth and proper development.

Coffee from Santa Rosa is hand-picked only when perfectly ripe and is delivered to the Pacas’ family wet mill, Vivagua, on the same day that it is picked. The coffee is then floated, pulped to remove the skin and then left to ferment in tanks for 2 to 3 hours. During this time, around 30% of the mucilage is loosened from the parchment.

Following this brief fermentation, the coffee is rinsed in clean water and then spread on patios to dry in the sun, where it is turned regularly to ensure even drying. When the coffee reaches 11% humidity, it is bagged and then moved to the warehouse, where it is rested until ready to dry mill.

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