El Salvador • Carlos Escobar • Anaerobic Pacamara

This lovely Pacamara was produced by Carlos Patricio Escobar at his farm Milan. Escobar purchased Milan, a barely operating El Salvadorian coffee farm, in 2010 in order to revitalize it and grow specialty coffee. Upon purchase Carlos had the old Bourbon plantations removed and planted new specialty varieties including, Catuai, Villa Sarchi, Marsellesa, Pacamara, Gesha, Bourbon 300, Yellow Bourbon, Red Bourbon, F1 and Obata. Following this in 2012, Escobar acquired the neighboring farm, Las Marias, and had a similar process started. After acquiring both farms Escobar found twenty families of settlers who worked the farms living in dire conditions, prompting him to have twenty concrete homes built with electricity, potable water and sanitary services. Escobar established new community services; a full health clinic, a daycare and he renovated the community’s school. Carlos Escobar’s track record speaks for itself making supporting him through his amazing coffee an easy investment for us in our desire to promote sustainability and keep good coffee going.

AGRICULTURE INFO

Produced by Carlos Escobar at his farm, Milan, in Quezaltepec El Balsamo, El Salvador.

A honey process, with with a 96 hour anaerobic fermentation in cherry.

Solely a Pacamara varietal.

Grown at an altitude of 1250 - 1550 Meters (4100 - 5085 Feet).

Harvested in November 2024 - February 2025.

FLAVOR PROFILE

Upfront complex acidity like grilled peaches | Present flavors of sweet grapes and bakers chocolate | Long lasting finish with notes of ground spices

Conveyed broadly on the bag as “Funky & Juicy, Cooked Fruits“