El Salvador — José Díaz El Volcán Pacamara (Washed)

Tastes Like — 🍑 Apricot • 🍇 Dried Berries • 🌿 Clove

DETAILS

• Producer: José Díaz
• Farm: El Volcán
• Region: Chalatenango, El Salvador
• Varietal: Pacamara
• Process: Washed (72hr Anaerobic Fermentation)
• Altitude: 1600–1650 MASL
• Size: 250g

INTRO

This Pacamara from El Volcán farm in Chalatenango is a compelling expression of what El Salvador's high-altitude farms can produce. Guided by a 72-hour anaerobic fermentation and a slow five-week drying phase on raised beds, it delivers a profile of ripe apricot, dried berries, and warming clove — a coffee that rewards patience at every stage.

Suggested for both Filter and Espresso, it showcases the versatility of well-processed Pacamara: expansive in the cup, structured in its acidity, and persistent in its finish.

THE PRODUCER

José Díaz — known affectionately as "Chepito" in the El Pinar hamlet of Chalatenango — grew up immersed in coffee culture through his father Alfonso, who worked at Hacienda El Pinar, the community's first coffee farm. Like many of his generation, José emigrated to the United States in the 1980s, spending a decade working long shifts before returning home to invest his savings into land.

In 1997, he planted his first 1.5 hectares of coffee. His debut harvest coincided with the catastrophic global coffee price crash of the early 2000s, when his beans sold for as little as $0.20 per pound. Despite those early hardships, José never considered abandoning his farm.

Today, "Chepito" is a respected figure in El Pinar — recognised for his careful agronomic practices, his commitment to producing ripe, uniform cherries, and the remarkable quality that has emerged from his small farm.

THE PROCESS

The Washed process at El Volcán involves:

• 🍒 Selective Harvest — Only fully ripe cherries are picked by hand, ensuring uniform quality throughout the lot.
• 🔧 Depulping — Cherries are pulped to separate the bean from the fruit skin.
• 🧪 Anaerobic Fermentation — Beans ferment in sealed, oxygen-free tanks for 72 hours, promoting controlled microbial activity that enhances aromatic complexity and sweetness.
• 💧 Washing — After fermentation, beans are thoroughly washed in clean water to remove remaining mucilage.
• ☀️ Slow Drying — Coffee dries on three-tier raised beds for approximately five weeks, allowing consistent airflow and careful moisture reduction that preserves the coffee's delicate character.

This extended fermentation and drying protocol produces a cup of exceptional clarity, highlighting the distinctive terroir of Chalatenango's high-altitude farms.

THE CUP

Expect a structured and evocative cup: sun-ripened apricot leads the palate, giving way to the jammy depth of dried berries, before a subtle warmth of clove lingers through a clean, extended finish. The Pacamara varietal lends characteristic body and breadth, making this equally satisfying as both a filter and an espresso.

Flavour Notes

• 🍑 Apricot
• 🍇 Dried Berries
• 🌿 Clove