Processing type: Honeyed, dried on African raised beds for 20 days
Altitude: 1,350 masl
Plant Varietal: Pacamara, a cross of Pacas and Maragogipe varietals
Cupping Notes: white grape, honey, blueberry candy, starfruit, with a vibrant acidity and hoppy finish
Mapache Coffee is a fifth-generation company of coffee producers, owned and managed by Jan-Carlo and Sofia Handtke in the Apaneca Ilamatepec mountain range of El Salvador. Mapache Coffee employs over 125 locals year-round, but during harvest season, their staff swells to 600 people who work together to build coffee nurseries, replant at Mapache’s six farm properties, and process the perfectly ripe cherries that come from them.
Mapache maintains a strong commitment to the well-being of the coffee forests, ensuring that every farm has a canopy protecting the coffee plants and soil. Their modern wet mill uses limited amounts of water during the washing process, then recycles and reuses that water in the same process. All the remaining pulp from the wet milling process is incorporated back into the farms as compost, returning key nutrients to the soil.
Mapache’s Pacamara varietal is selected and picked with a particular level of care, as this varietal requires more time to ripen than others. This specific lot comes from a part of the farm called El Batallón, which can be difficult to access due to its narrow roads. Here, nimble pickup trucks haul small loads of cherries to transfer to a larger truck parked at a nearby soccer field at Finca El Naranjito. Drivers bring the cherries to Beneficio El Recreo, where the entire wet milling process is done manually for this coffee. Mapache uses a manual depulper before carrying the coffee in small batches to African raised beds where they dry for nearly 20 days. The Pacamara varietal, first created in 1958, was derived by crossing the Pacas and Maragogipe varietals. This particular lot, one of our favorite Salvadoran coffees of the season, balances notes of brown sugar and citrus with a unique hoppy finish.