Finca Los Angeles - Anaerobic Natural Pacamara - El Salvador

Details:

• Origin: El Salvador (Apaneca, Sonsonate)

• Producer: Los Naranjos Coffee — Finca Los Angeles

• Varietal: Pacamara (nearly 100% plantings on the farm)

• Process: Anaerobic Natural — cherries fermented in sealed, oxygen‑free tanks for ~72 hrs before drying on raised beds

• Elevation: ~1,380 m above sea level

• Bag Size: 340 g

• Roast: Dark

• Tasting Notes: Malt chocolate 🍫 • Ferrero Rocher‑like hazelnut 🌰 • Date sweetness 🍇

Intro:

Moonwake is delighted to present Finca Los Angeles Los Naranjos Coffee Anaerobic Natural Pacamara, a rich and expressive coffee from the Los Naranjos group in western El Salvador. This anaerobic natural lot emphasizes bold, jammy sweetness and chocolate‑driven depth — crafted to excel in espresso and milk‑based drinks while retaining character and clarity.

The Producer:

This coffee comes from Finca Los Angeles, a 16‑hectare farm founded in 2017 as part of the Los Naranjos Coffee group, situated in the mountainous Apaneca–Sonsonate region. The farm and mill care deeply about quality and consistency, and even competed in the 2020 El Salvador Cup of Excellence — placing 5th in its first entry. Pacamara dominates the plantings here, usually on flat terrain with younger trees that deliver standout microlots.

The Process:

This lot is crafted using an anaerobic natural process. Fully ripe cherries are placed into sealed tanks where fermentation occurs in an oxygen‑free environment for around 72 hours, monitored until the pH reaches a target level. After this phase, the coffee undergoes a controlled pre‑drying period until it reaches ~60 % moisture, then moves to raised beds for slow and even drying (often 30–40 days). This extended natural method encourages intense sweetness, layered complexity, and a velvety body in the cup.

The Cup:

In the cup, this Pacamara is rich, rounded, and deeply satisfying. Expect malt chocolate 🍫 layers as a core character, with creamy hazelnut 🌰 nuances reminiscent of Ferrero Rocher and lingering date 🍇‑like sweetness that ties everything together. The profile is jammy yet refined, with enough density to hold up beautifully under espresso extraction or in milk‑based drinks without losing its expressive fruit and sweetness.

Overall:

This dark roast Pacamara is a bold and memorable espresso that celebrates both the terroir of El Salvador’s Apaneca region and classic anaerobic natural processing. With lush chocolate richness, nutty nuance, and jammy sweetness, this lot delivers warmth, depth, and personality — ideal for baristas and espresso lovers seeking a captivating and versatile coffee experience.

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.