Tropical Trip, El Salvador
This unique lot was carefully processed with an anaerobic fermentation technique, resulting in a vibrant cup with intense fruitiness and complexity. Grown at high elevation in the Ahuachapán region, it expresses the bold character of the Pacamara variety. Expect a dynamic balance of sweet and tart flavours, accompanied by a silky mouthfeel.
This unique lot was carefully processed with an anaerobic fermentation technique, resulting in a vibrant cup with intense fruitiness and complexity. Grown at high elevation in the Ahuachapán region, it expresses the bold character of the Pacamara variety. Expect a dynamic balance of sweet and tart flavours, accompanied by a silky mouthfeel.
This unique lot was carefully processed with an anaerobic fermentation technique, resulting in a vibrant cup with intense fruitiness and complexity. Grown at high elevation in the Ahuachapán region, it expresses the bold character of the Pacamara variety. Expect a dynamic balance of sweet and tart flavours, accompanied by a silky mouthfeel.
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Sweetness: Strawberry
Acidity: Blueberry
Aftertaste: Golden Kiwi -
Origin: El Salvador, Apananeca Illamatepec
Farmer: Fernando Escobar
Varieties: Pacamara
Process: Anaerobic
Altitude: 1,500 masl
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PROCESSING:
Finca El Cerro Pacamara Anaerobic – The journey begins in El Salvador, in the mountains of Apaneca, where the unique Pacamara variety grows at an elevation of over 1,450 meters. Behind this coffee is Fernando Escobar, who cherishes both tradition and experimental processing. In this special lot, the coffee cherries undergo a meticulous anaerobic fermentation that brings out their rich and multi-layered flavor. After harvest, ripe cherries are handpicked and sealed in airtight tanks, where they ferment in an oxygen-free environment for 96 hours. During this controlled fermentation, unique flavor compounds develop, elevating the coffee’s aroma profile to a whole new level. The process concludes with careful drying on raised beds to preserve optimal moisture and consistent quality. The result is a coffee with distinct notes of strawberry, blueberry, apricot, kiwi, and chocolate praline.
HISTORY:
Fernando Escobar is not just a coffee farmer—he is a product and pioneer of El Salvador’s coffee culture. His farm, Finca El Cerro, is an organic estate high in the Apaneca mountains, where tradition meets innovation. Fernando is committed to quality at every step: from varietal selection to harvesting and processing. His approach is scientifically precise, yet deeply rooted in the land. He understands that every coffee cherry carries a story of soil, climate, and care. Fernando continuously works to develop flavor profiles that delight both local and international coffee lovers. His goal is to share coffee born from El Salvador’s volcanic soil, high mountains, and innovative processes with the world—and he does so with uncompromising passion.
