CARLOS LANDAVERDE — EL SALVADOR WASHED · PACAMARA Carlos has been working in the coffee industry for 8 years, 6 of those focused on specialty coffee production. He inherited his farm from his father and determined to make the most of it and inspired by pacamara plants he discovered, he gradually transformed the steep terrain into a thriving coffee farm. The majority of the production on the farm is pacamara and Carlos personally manages every stage of the process. Starting with 24 hours of whole cherry fermentation, Carlos combines two days of harvest befor depulping. Afterward the coffee is fermented…
CARLOS LANDAVERDE — EL SALVADOR
WASHED · PACAMARA
Carlos has been working in the coffee industry for 8 years, 6 of those focused on specialty coffee production. He inherited his farm from his father and determined to make the most of it and inspired by pacamara plants he discovered, he gradually transformed the steep terrain into a thriving coffee farm.
The majority of the production on the farm is pacamara and Carlos personally manages every stage of the process. Starting with 24 hours of whole cherry fermentation, Carlos combines two days of harvest befor depulping. Afterward the coffee is fermented for 14 hours in concrete tanks before being washed and dried for ~14 days (depending how the weather is).
Despite the challenges of limited labour and the fight against plant disease Carlos is motivated by quality, driven by pride and committed to producing exceptional coffee.
Carlos’ farm may sit in the shade of laurel trees - but there’s no resting on any laurels here. This coffee tastes as huge as the amount of work put into producing it. Bold citrus peel rounded out by some herbaceous goodness and nutty sweetness. It’s a luxury product for us here on the other side of the globe, and one to cherish until the last drop.
