Akin to its companion lots, this large-sized Pacamara is very casual-looking by the numbers. It is the most dense and dry compared to its partners, but relatively insignificantly so.



Much like with it’s dry-process counterpart, I used both a gentle and aggressive approach with this coffee. The coffee responded very well to both approaches, so consider your desired flavor profile fairly flexible with this coffee.

PR-223 took a lower charge temperature and initial gas setting, and then increased heat twice (once at the beginning, once near the end) of Maillard color changes, resulting in a markedly brighter acidity in the cup. A single late gas adjustment on PR-224 resulted in a longer roast with less acidity but equally enjoyable flavors and sweetness at roughly the same color as PR-223. Keep an eye on the low drop temps, this coffee does not need a high temperature after first crack to taste nice.

Origin Information

Ricardo Valdivieso
Apaneca, Ahuachapán, El Salvador
November - March
1,620 – 1,730 meters
Volcanic loam
Pulped natural (Honey) and dried in the sun

Background Details

This coffee is sourced from Finca Las Ninfas which is located near the town of Apaneca within the department of Ahuachapan, El Salvador.  Finca Las Ninfas is owned and operated by Ricardo Valdivieso, a third generation coffee farmer, and his family. Ricardo’s grandfather purchased the land in 1870.  Finca Las Ninfas was passed down to Ricardo during a time of great turmoil in El Salvador’s history. At the peak of conflict in the 1980s, Ricardo came face to face with a firing squad in defense of his family’s land. He was not shot but spent many years in exile before he was able to return to Finca Las Ninfas. In addition to coffee, Ricardo and his daughter Monica operate a beautiful hotel and restaurant at their other farm called Finca Santa Leticia. Mayan artifacts that Ricardo’s father discovered on the property have also been preserved as an archaeological site for visitors to enjoy.