El Salvador Finca El Manzano

Producer Emilio López Díaz
Municipality Chalchuapa
Department Santa Ana
Region Apaneca Ilamatepec

Sun Exposure Mixed, Northeast Facing
Farm Size 28ha
Altitude 1600 masl
Latitude 13.904929
Longitude -89.667524

Variety Pacamara
Process Washed
Fermentation 16-24 hours
Drying 10-12 Days on patios

Flavor Brown Sugar, Green Apple, Kiwi, Citrus Fruits
Descriptors Snappy, Crisp Acidity with a Smooth Mouthfeel

Certification Rainforest Alliance in-progress

About this coffee This is now our third harvest year buying from Emilio López Díaz and his famed El Manzano farm located high in the northwest region of El Salvador.

El Manzano is a historic farm dating back to 1872, having been managed and worked by the López Díaz family for over 150 years. Situated at the confluence of three small valleys on the steep slopes coming off Cerro El Águila, El Manzano benefits from a near ideal environment – storm clouds build up on the western side of the mountains before crossing over to the eastern side and dropping ample moisture on the coffee growing on the farm. Because of the complex topography of these small valleys that all meet near the bottom of the farm, moisture continues to funnel down through the soil all year round, providing a natural irrigation system for the coffee plants.

Pacamara is a renowned staple of El Manzano. Within a few hours of picking, the cherries are placed in a tank at the El Manzano Beneficio, located at the very center of the farm, to remove any floaters before being put through a color sorting machine. From here the ripe cherries go through a depulper and rotating screen where pulp, oversized, and deformed beans are removed. Finally, the ripe cherries are placed in fermentation tanks for 16-24 hours before being dried on patios for another 10-12 days.