single origin | whole beans

department morazàn

farmer cooperativa San Carlos

process anaerobic natural

altitude 1.100 to 1.665 m.a.s.l.

variety pacamara

suggested for espresso

tasting notes mango, almond, brown sugar

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Additional Farm Info

The Cooperativa San Carlos, first started in 1980, is comprised of 126 associate members and their families split across 25 seperate lots that collectively span 672 hectares running from 1100 to 1665 masl on the Cacahuatique mountain. 

Originally growing only pacas and bourbon varieties, the cooperativa have recently started producing a small amount of pacamara in the higher altitude lots. Thier wet mill and patios for processing the coffee are situated at 1400 masl, facing north/north east and thus exposing them to the prevailing winds that provide and maintain stable temperatures for drying coffee. 

We have coffee from 3 sections in the higher reaches of the farm called: Monte Carlos, El Coro, La Florida

• Cherries are floated on arrival at the mill
• Floaters are separated.
• Transferred to barrels and sealed for 95 hours
• Coffee is skin dried for 2 days to reduce moisture to 25%
• Coffee is then piled and raked hourly for another 13-15 days until moisture reaches 11%

*Please note that we ship orders once a week