EL SALVADOR-Anaerobic Natural-Microlot **Limited Quantitys**

El SALVADOR

Let’s together dive into the details of this coffee’s history and story behind the El Salvador Finca Los Angeles Pacamara Anaerobic Natural microlot coffee. This is a compelling example of how El Salvador’s volcanic highlands are innovating with experimental processing to highlight bold varieties like Pacamara in the specialty world.

Overview and Cup Profile

This Microlot hails from Finca Los Angeles in Cantón Taltapanca, Apaneca region, western El Salvador. It’s 100% Pacamara variety, grown at 1,380 meters above sea level (MASL), and processed via anaerobic natural method. The cup shines with red grape• cocoa• winey notes and mild sweetness—showcasing the variety’s intensity amplified by controlled fermentation and slow drying.

Finca Los Angeles: History and Context

Finca Los Angeles is a 16-hectare farm founded in 2017 by Los Naranjos Coffee, a collaborative group of producers led by figures like Sigfredo Corado. Focused almost entirely on Pacamara, the farm sits in a privileged microclimate in the Apaneca-Ahuachapán mountains, with flat topography aiding even processing. Los Naranjos prioritizes sustainable practices—manual weed control, water conservation, and shade-grown coffee—while producing high-quality microlots that highlight terroir and innovation.

The Pacamara Variety and Apaneca Terroir

Pacamara, a hybrid of Pacas and Maragogipe developed in El Salvador, is prized for its large beans and complex, intense flavors. It excels in the country’s volcanic soils and high elevations. Apaneca, part of the Apaneca-Ilamatepec range with volcanic influence, consistent rainfall, and shaded growth, has been a coffee powerhouse since the late 1800s. At 1,380 MASL, Finca Los Angeles benefits from slow cherry maturation, yielding concentrated, fruit-forward profiles.

Anaerobic Natural Process: How It’s Made

This method maximizes fruit expression with precision:

Harvesting and Sorting: Ripe cherries are hand-picked selectively during harvest.

Anaerobic Fermentation:

Whole cherries ferment in sealed, oxygen-free tanks for around 72 hours, with monitored pH to develop jammy, winey notes without defects.

Drying:

Cherries pre-dry briefly, then spread on raised beds for 30-40 days with regular turning, reaching 10-12% moisture in the cool mountain air.

The process intensifies cooked red grape and dried cherry notes while preserving cocoa depth and sweetness from Pacamara.

You can learn more about Anearobic Processed Coffees Here:

The Story Behind the Microlot

This microlot reflects El Salvador’s shift toward experimental naturals, moving beyond traditional washed profiles to bolder, fruit-driven cups. Founded in 2017, Finca Los Angeles represents forward-thinking recovery and focus on quality. The anaerobic natural technique adds consistency and value, turning small, precise batches into standout specialty offerings.

Why Process This Way?

Anaerobic natural processing unlocks Pacamara’s bold potential—winey acidity, deep fruit, and chocolatey sweetness—while controlling variables for reliability. It elevates value for producers in a heritage-rich region, helping El Salvador shine globally with modern craft.

In short, this Finca Los Angeles microlot is a story of innovation and terroir—a young farm crafting distinctive, juicy cups that honor El Salvador’s legacy while embracing an exciting future.

Note: Photos of Anaerobic Natural Processed Coffee are representative of the processing methodology and may not be specific to this Pacamara