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ABOUT US

La Pacaya farm was born in 2004, when  the idea of the first farm in El Salvador focused exclusively on specialty coffees. 

This idea quickly ended up leading us to Panama in search for the legendary Geisha variety and start a friendship with the father of the variety Don Francisco Serracín. Was just as we acquired the Geisha seeds that started officially to this project.

We are located on an ideal property to grow coffee from the highest quality. Located at a height of 1,700 - 2,000 meters above sea ​​level and with a volcanic subsoil that provides us with a perfect balance of phosphorous, nitrogen and potassium.

We strongly believe in the environmental conservation of flora, fauna and aquifers in the area. We also believe in helping local communities to improve their standard of living through a stable and decent job source.

GEISHA VARIETY

The Geisha variety is a coffee characterized by its flavor complex and lived. It is globally recognized how the second more expensive variety after kopiluwak due to its complexity and high prices achieved in batch auctions.

The Geisha variety was discovered in 1931 in the community of Geisha in Ethiopia. Then it was introduced to Latin America through the CATIE agricultural research center in Costa Rica in 1953. Successively the variety was introduced to Panama · in 1960 by Don Francisco Serracín where it was discarded for its length development time and low productivity compared to traditional varieties such as Bourbon and Pacamara.

The variety remained disappeared and forgotten until in the year 2000 it was rediscovered by the La Esmeralda estate and set at auction where he stood out and became the Icon that we know today.

THE PROCESS

Our process begins with constant monitoring via satellite that allows us to measure the levels of nutrients in the soil in addition to the solar shine and chlorophyll concentration.

The beans are carefully hand-selected in the Harvest time. This allows us to select only the Ripe beans and avoid bitter green beans. We count with three transformation processes: Natural, Honey and Washed.

Natural: It consists of coffee beans dried in its pulp, it begins with anaerobic fermentation, and then the coffee is put to dry under controlled conditions, rotating every half hour for consistent and even drying.

Honey: The honey process is similar to natural, but changes in that the pulp is removed and allowed to ferment and dry in the honeys natural coffee. This preparation provides a sweet and good taste body, but without the characteristic natural flavor.

Washed: Process similar to honey, but honeys are removed before fermentation and drying.  Results in a clean taste where the most delicate notes of the grain can be expressed.