Processed as a "natural" coffee, whereby the coffee cherry is sun-dried to deepen the fruit flavor absorbed by its bean, the Las Ninfas sings out with notes of blackberry and tropical fruit. Its creamy body, juicy complexity and brown sugar sweetness complements a delicate floral aroma. These qualities suggest a classic Pacamara profile, and its very large bean size confirms that fact.
Our El Salvador micro-lot was grown from the Pacamara varietal, created in 1958 at the Salvadoran Institute for Coffee Research by crossing Paca and Maragoglype varietals. With its compact coffee plants, the Paca offers farmers a higher yield since the smaller plants can be planted closer together, while the Maragoglype's large beans and high-quality flavor afford consumers an expressive cup. A win-win situation for all! Despite accounting for only about 0.22% of El Salvador's coffee plants, the Pacamara has developed a cult following among specialty roasters.
Finca Las Ninfas is located near the town of Apaneca within the department of Ahuachapan, El Salvador. Owned and operated by fourth generation farmer Ricardo Valdivieso and his family, the farm has developed amazing coffees over the years. This microlot was grown on the Las Ninfas finca that, along with its sibling farm Santa Leticia, produce a bounty of coffee trees bursting with beauty.
Passed down through the family, the farms were originally founded in 1870 by noted statesman Francisco Mendenez Valdivieso, a native of the region, a general, a provisional president of the country, and the founder of El Salvador's educational system. Ricardo is his great-grandson. In addition to coffee and preserved forest, the farms contain archaeological ruins from the Mayan era. Ricardo's daughter Monica runs an eco-tourist lodge on Santa Leticia.
The farms are located near the town of Apaneca, due east of El Salvador's major coffee landmark, Volcan de Santa Ana. The mountainous region that spans the north and east of the country's highest still-active volcanic peak is an ideal climate for coffee cultivation. Volcanic soil, steady Pacific breeze, sufficient elevation, and a clear division between rainy and dry seasons make for a fertile environment lush with native forests.
Brewing Applications: Juicy as a pour over and rich as an espresso
Grower: Ricardo Valdivieso
Region: Apaneca, Ahuachapan, El Salvador
Harvest: November - March
Altitude: 1620-1730 meters
Soil: Volcanic loam
Process: "Natural" dried in the sun on patios and elevated tables