Pacamara is El Salvador’s signature variety — large-beaned, structurally complex, and capable of extraordinary things when grown and processed with intention. At Finca Los Naranjos, located in the highlands of Sonsonate within the Apaneca-Ilamatepec range, the team has built their entire post-harvest philosophy around one idea: that every decision after picking either protects or diminishes what the coffee already holds.
Their anaerobic process begins at the moment of harvest. Only ripe, selectively picked cherries enter the process — first sorted by density, then placed whole into sealed fermentation tanks where oxygen is excluded entirely. For 72 hours, the team monitors temperature inside the tank, pH levels, and sugar content, adjusting conditions to slow fermentation down and allow aromatic compounds to develop gradually rather than aggressively. It is a short process by anaerobic standards, but one that demands constant attention: a few degrees of temperature change, or a few hours of drift, can mean the difference between complexity and defect.
Once fermentation is complete, the coffee moves to a two-stage drying process. It begins on open patios for three to five days — a pre-drying phase designed to shed excess moisture quickly and halt any residual fermentation activity. From there, it transfers to raised African beds inside a solar dryer, where it rests for 20 to 30 days in a temperature-controlled environment. This slow, even drying is what preserves the aromatic structure built during fermentation and brings the coffee to its optimal moisture level of 10.5 to 11%.
The result is a Pacamara of real depth and clarity: floral and bright on the nose, with orange, pineapple, and dried fruit giving way to cocoa, maple syrup, and a warm finish of rhum. Complex without being chaotic — a coffee that rewards attention in the cup.
