86.47

La Guachoca

FARM: LA GUACHOCA
FARM MANAGER: Juan Constante
OWNER: EXPORT PACAS S.A. DE C.V.
LOCATION: Canton Lomas de San Marcelino, Municipio de Coatepeque, Santa Ana (CERRO VERDE)
EXTENTION: 28.12
FORES AREA: 0
TYPE OF SOIL: Sandy loan
WEATHER: Tropical
ANNUAL PRECIPITATION (MM): 2,000
TOPOGRAPHY: Hilly
WIND PRECENCE: YES
LATITUDE: 13 49'25.06"N
LONGITUDE: 89 36'39.18"O
ELEVATION MAX (msnm): 1,652.00
ELEVATION MIN (msnm): 1,445.00
ELEVATION AVERAGE (msnm): 1,548.00
TOTAL COFFEE TREES: 118,070.00
COFFEE TREES PER MANZAN: 4,198.79
SHADE TREES: 3,521
SHADE TREES PER MANZANA: 125.21
AGRONOMIC MANAGEMENT: Semi Parras y Multiples Verticales
VARIETIES: Red Bourbon, Orange Bourbon, Pacamara
PREDOMINANT VARIETY: Red Bourbon
PRODUCTION 2015-16 (69 KG COFFEE BAGS): 260.00
TABLONES: EL TIMBO, EL ISCHO, EL CUSUCO, EL GALLINAZO, LA SIGUAMONTA
PROCESS: WASHED, SEMI WASHED, NATURAL
PRODUCTS: GOURMET, PETIT, PEABERRY

Variety: Red Boubon

Processing method: Semiwashed. Our semi-washed process is as follows: When the coffee cherries arrive at the mill, they are immediately pulped using clean, fresh wáter. The parchment coffee is then dumped in fermentations tanks for 4-6 hours. During this time, 30% of the mucilage (more or less) is released from the parchment and some fermentation has taken place. Afterwards, the parchment is washed again and set out in the patios to dry. This process allows the coffee to develop a sweet cup with some complex acidity.

Finca La Guachoca belongs to CAFÉ PACAS. CAFE Pacas has been working in coffee during 5 generations. In 2008 they decided to expand the área of coffee land that they were cultivating, and decided to purchase Finca La Guachoca. This decision was based on the farm’s location, elevation, microclimate and variety. The potential for producing very special coffee was there.

Finca La Guachoca got it’s name because of a very beautiful bird that inhabits it. Guachocas are quail like and are very common in this area.

Finca la Guachoca is currently undergoing an intensive renovation of its coffee and shade trees. The Pacas family is focusing on re-planting the whole farm using high quality varietes such as red Bourbon, orange Bourbon and pacamara; and continue enhancing them through innovative processing methods.

The farm provides a permanent job to 35 people. They all have families that depend on this farm for subsistence. As a company, Café Pacas is commited to providing them with good working conditions, decent wages, trainings, etc.

The environmental impact of the farm is also very important. The diversity of shade and coffee trees provide a home for different types of animals and plants. Café Pacas is also constlantly performing labors aimed at soil and water conservation.