WINTER ESPRESSO | EL SALVADOR - PACAS FAMILIA

The Pacas family has shaped El Salvador's coffee cultivation for over 100 years. What began in 1905 with Fernando Alberto Pacas Figueroa's first farm is now continued by the fifth generation, María and Juan Alfredo Pacas. The family cultivates approximately 500 hectares on the fertile slopes of the Santa Ana and Cerro Verde volcanoes – a region whose nutrient-rich soils, cool mountain mists, and reliable rainfall create ideal conditions for exceptional specialty coffee.

Harvesting is done exclusively by hand – only the ripest cherries make it through. They are then naturally and sun-dried on raised drying beds. Turning them several times a day ensures even drying; at night, the beans are carefully covered to protect them from moisture. The moisture content is checked daily – a quality standard that is clearly reflected in the cup.

A key focus is on erosion control and maintaining soil fertility. The region's steep slopes pose an increased risk of soil erosion, especially during heavy rainfall. The farm therefore employs soil-conserving cultivation methods such as contour planting, natural cover crops between the coffee bushes, and organic mulch. The targeted composting of organic farm waste also contributes to keeping nutrients in the cycle and minimizing the use of external fertilizers.

Café Pacas has adhered to strict standards in water management for years. At La Guachoca, water from coffee processing (fermentation, washing) is reused, filtered, or reused for irrigation. Furthermore, care is taken to avoid burdening local springs and natural watercourses. The predominantly natural processing of the coffees significantly reduces water consumption – a sustainable choice for a region where water conservation is becoming increasingly important.