Description

In the Ahuachapán mountain range of western El Salvador, Sigfredo Corado cultivates exclusively Pacamara on the 23-manzana Finca Los Angeles. A retired professor of Agronomy, Sigfredo works alongside graduates of the Renacer Program, combining regenerative farming practices with careful cultivation to restore soil health and elevate coffee quality. This black honey processed coffee offers a rich, layered profile with notes of yellow kiwi, apricot, pineapple, cacao nib, plum, green apple complemented by a silky body and lingering sweetness. Carefully fermented and slow-dried on raised beds, the cup reflects both precision and patience. An outstanding expression of Salvadoran coffee craftsmanship, highlighting innovation, sustainability and the distinctive character of Pacamara.