El Salvador Natural - Finca La Guachoca Red Bourbon

Café Pacas has been working with Finca La Guachoca since 2008, producing some of the finest coffees in their portfolio. The farm derives its name from the quail-like birds that inhabit area. Since 2013, work has been underway renovating this farm, focusing on specialty coffee varietals such as Red Bourbon, Orange Pacamara, and Bernardina. The combination of shade trees and coffee plants creates a diverse ecosystem that supports wide range of plants and animals. Café Pacas is committed to ongoing efforts in soil and water conservation, biodiversity preservation, and sustainability practices on the farm. In addition to coffee, Finca La Guachoca also cultivates jocote, a local fruit that is harvested during the month of September. The cultivation of jocote serves as an additional source income for farm.

Coffee cherries are carefully hand-picked at the farm. After harvesting, any underripe, dry, or green cherries are carefully removed. The cherries are then transported to the wet mill and immediately spread out on patios for drying. These layers of coffee are meticulously moved 5-8 times each day, ensuring consistent drying. During the night, the coffee is gathered into small batches and covered with jute bags to protect it from dew or unexpected rainfall. The humidity of the coffee is measured daily. Once it reaches 10-11%, the coffee is carefully packed into jute bags and stored in a designated area in the warehouse to maintain traceability. The dried cherries remain in the warehouse until they are ready to undergo the dry milling process and be prepared for export.