We have more coffee from our friend in El Salvador, Carlos Mendez!

Carlos runs his family business, Geca Coffee, who own multiple farms between Apaneca and Ataco in the Ahuachapan region of El Salvador at altitudes between 1,200 and 1,500 MASL. The Estate have won multiple awards including the Cup of Excellence in 2008 and again in 2010.

The Mendez family grows Pacamara, Pacas, Geisha, Bourbon, Cuscatleco, and Centroamericano, and all their coffee is cultivated strictly under the shade of native trees and forestry. They are also sustainably focused and have recently implemented water management programs to collect and distribute rainwater.

Carlos is heavily involved in production and has a particular interest in processing and fermentation. He produces natural, honey, and washed coffees and in this case, a hybrid process. We first purchased Carlos’ coffee in 2020 and we’ve been in close contact ever since. Last year we commissioned their Pacamara to be processed with our own methodology applied and were so impressed with the results that we commissioned the project again this harvest. As well as for the Geisha crop we also launched. Two stages of fermentation were managed in the processing; an initial 24 hours of aerobic fermentation followed by 24 hours of anaerobic fermentation. The coffee was then slow-dried for approximately 40 days.

The result in the cup is a full bodied sweet coffee that we all love and know from El Salvador! We're very happy with Carlos’ work and are proud to have his Pacamara back in our offering for the 4th year in a row!

Expect notes of papaya, orange and rosehip, with a round mouthfeel.