Grower: Alvaro Moises and Karla Quiroz de Moises
Variety: Pacamara
Altitude: 1450 - 1650 meters
Harvest Period: October - April
Process: Dried in the fruit on raised beds in the sun
Roast Level: Light

The Pacamara coffee varietal is a creation of the Salvadoran Institute for Coffee Research (ISIC), which resulted from the crossing of Pacas and Maragogype varietals after 30 years of careful scientific research to create a hybrid of the best of the two varietals – in 1958 it was named PACAMARA.

The Pacas is a natural mutation of the Bourbon varietal. The trees are shorter in size, have tighter internodes, and are highly resistant to diseases. They adapt to many growing conditions and provide high production yields.
The Maragogype is a mutation of the Typica varietal. These trees grow very tall in size, and they produce some of the largest coffee beans. This varietal does not produce high yields, but the cup quality is remarkable.

Karla Quiroz and her husband Alvaro Moises along with their children manage 40 acres of coffee cultivation on their farm Finca Puerto Arturo.  Karla and her husband have been renovating farms that have been in the family for 6 generations.

Through years of experience, they have learned that their coffee cherries respond exceptionally well to natural processing, a method that also saves a tremendous amount of water resources.

During the harvest a great deal of care and focus is dedicated to picking and delivering the best quality of cherries to their micro-mill where they are depulped and placed on raised beds and turned regularly for more than 20 days to ensure even drying.  After drying is completed, the coffee is carefully stored and later milled and sorted with equipment specifically designed to manage traceability and quality required for a specialty micro-lot.

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