Guatemala - San Cristóbal Verapaz

DOCKYARD COFFEE

Guatemala - San Cristóbal Verapaz

Regular price $18.00
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Single Origin

Farm: Finca Santa Rosa
Varietal: 100% Bourbon
Processing: Fully washed
Grade: SHB (super hard beans)
Altitude: 1,100 to 1,550 metres above sea level
Town / City: Canton Potrero Grande Bajo
Region: Santa Ana
Cupping Notes Overall: Bright, Peanut butter jam, Roasted Rice tea, Big Body, Toffee-coated roasted peanuts

This is a daily coffee that you can drink with ease, nothing flashy, but this coffee is decent and rounded. If you are a Brazilian coffee lover, you might like this one. The fragrance has a smell of toffee, malted chocolate, and Nutella spread and the wet aroma lets off wafts of Peanuttle candies in the steam (toffee-coated roasted peanuts!). The sweetness has a simple, light brown sugar flavor that offsets notes of roasted nut and bittering roast tones nicely.

This coffee makes a perfect espresso and cappuccino.

This 100% Bourbon lot hails from Finca Santa Rosa, owned by the Pacas family. The Pacas family is one of the oldest and most prominent coffee farming families in El Salvador. They have a stellar reputation not only as producers of coffee but as some of the most socially conscious employers in the country. Mercanta is pleased to offer this quintessential El Salvadoran specialty coffee from one of the founding families of El Salvador specialty coffee.

The Pacas legacy began the 1800s when Jose Rosa Pacas decided to explore the world of coffee. He purchased land high in the Apaneca-Ilamatepec mountain range and planted Bourbon trees. During the mid-1900s, his son, Fernando Alberto Pacas Figueroa, picked up the baton, earning for himself a reputation as an unparalleled grower of coffee. He was particularly known for experimenting with farming methods to increase productivity. His most important achievement was discovering a new coffee variety on one of his farms: what we know today as the ‘Pacas’ variety.

Fernando Alberto’s son, Alfredo Pacas Trujillo, continued the tradition, implementing his father’s cultivation techniques and drastically increasing production levels at all the family farms, of which there were several. In the early 1990s, Fernando Alfredo Pacas Diaz (his son) decided to take the family business to the next level by processing and exporting his own coffee. Prior to that, most coffee in El Salvador would be sold in cherry to a mill that would process and export the beans with no traceability at all. Fernando Alfredo’s strategy was to obtain the highest quality coffee from his own farms, preserve traceability and enhance the product through clean, innovative milling practices.