José Angelino Landaverde lives in the La Palma region, a mountainous zone of El Salvador, enjoying a cool climate. His farm 'Finca El Cedro' grows for the biggest part coffee. Aiming for specialty coffee quality, once the coffee is picked and it's depulped immediately and fermented in tanks for 14 hours, then he washes the coffee and places it on raised beds or patios to dry for 10–15 days. The coffee is rotated every 15 minutes for the first few days until it becomes more moisture-stable, then every 30 minutes for the duration of the drying period.
With its silky body, nice acidity and fruity flavors, this will be a coffee to remember! What gives this coffee it's unique flavours is the variety of the coffee cherry: Pacamara.
The Pacamara coffee varietal is a creation of the Salvadoran Institute for Coffee Research (ISIC) back in 1958, which resulted from the crossing of Pacas, a natural mutation of the Bourbon varietal, and the Maragogipe varietals. Pacas trees are shorter in size, have tighter internodes, and develop a compact foliage which help it endure tough climate conditions like tough winds, sunlight, and water scarcity. The Maragogipe trees grow very tall in size and they produce some of the largest coffee seeds. This varietal does not produce high yields but the cup quality is remarkable. The idea behind the creation of the Pacamara hybrid was to get the best of the two varietals. It was named PACAMARA in reference to the first four letters of each parent varietal. Pacamaras usually have complex and intense aromas; medium to dense bodies with creamy textures; and elegant acidity with flavors that swing from sweet notes of chocolate and butterscotch to fruitier undertones that remind me of citrics, red berries, and stone fruits.