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El Salvador
Finca Las Nubes
Cup Notes: Fig, Orange, Dark Chocolate, Caramel
This Pacamara Natural from El Salvador offers a pleasant and balanced cup, with notes of ripe fig and orange bringing a combination of fruity sweetness and gentle citrus acidity. Hints of dark chocolate add depth, while caramel contributes a smooth, rounded sweetness. The finish is clean, with a lingering touch of chocolate and caramel.
Suggested for espresso and filter
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
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Details
- Producer
- Yony Roger Cisneros
- Country
- El Salvador
- Terroir
- Santa Ana
- Altitude
- 1675 masl
- Process
- Classic Natural - Raised Beds
- Arabica cultivar
- Pacamara
- Picked in
- January 2026
- Arrived in
- September 2026
- Shipped in
- Jute + GrainPro
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
THE STORY BEHIND
Nestled in the mountains of El Salvador, on the slopes of the Santa Ana volcano, Finca Las Nubes is a coffee farm whose roots date back to the 1930s.
The farm's history is one of resilience and determination. The eruption of the Santa Ana volcano and the severe storms that struck the region challenged its coffee plantations, leading Ernesto Lima Mena's family to embark on a long journey of restoration and recovery. Their dedication has shaped an agricultural philosophy centered on organic farming practices, biodiversity preservation, and soil health.
Among the varieties cultivated at Finca Las Nubes, Pacamara stands out as one of El Salvador's most remarkable coffee treasures. Developed in the country through a cross between Pacas and Maragogipe, this variety is celebrated for its exceptionally large beans and extraordinary aromatic potential.
For this selection, the natural processing method allows the coffee cherries to dry with their fruit intact, encouraging the development of sweetness, intensity, and aromatic complexity.
Finca Las Nubes embodies a story of tradition, resilience, and an unwavering pursuit of quality. Each cup reflects the distinctive character of El Salvador's volcanic landscape and the dedication of the people who cultivate its land.
THE VARIETY
Pacamara is a hybrid created at the end of the 1950s in El Salvador by the Institute for Coffee Research (ISIC). Created by crossing the Pacas variety (an El Salvadoran mutation of Bourbon) with Maragogype it gets its name from the first 4 letters of each of its parents.
It possesses traits from both parents. Its relatively short stature and high productivity are inherited from the Pacas variety, and, like the Maragogype, Pacamara is known for its large cherries. It tends to be more productive than the Maragogype and it is known to produce an attractive cup.
The variety is highly susceptible to coffee leaf rust. It is not homogenous, plants are not stable from one generation to another.
THE FERMENTATION PROCESS
Dry process seems simple: pick the fruit, lay it out in the sun until it turns from red to brown to near-black, and then hull off the thick, dried outer layer in one step to reveal the green bean. It is a method suited to arid regions, where the sun and heat can dry the seed inside the intact fruit skin.
It's often referred to as "natural coffee" because of its simplicity, and because the fruit remains intact and undisturbed, a bit like drying grapes into raisins. Since it requires minimal investment, the dry process method is a default to create cheap commodity-grade coffee in areas that have the right climate capable of drying the fruit and seed.
But it’s a fail in humid or wet regions. If the drying isn't progressing fast enough, the fruit degrades, rots or gets covered with mould.
Dry-processed coffees can also be wildly inconsistent. If you want a cleanly-fruited, sweet, intense cup, dry process (DP) takes more hand labor than wet process. Even the most careful pickers will take green unripe or semi-ripe coffee off the branch as they pick red, ripe cherry. If these are not removed in the first days of drying, the green turns to brown that is hard to distinguish from the ripe fruit.
