ORANGE | STRAWBERRY | JASMIN | MILK CHOCOLATE
Our microlot series from El Salvador continues with Amando Guardado's Pacamara Honey from the Los Tres Pozos farm in the mountains of Chalatenango. This coffee celebrates everything that is so special about El Salvador coffee—intense sweetness, clear fruit, and vibrant notes of orange, strawberry, jasmine, coffee flower and milk chocolate.
Direct trade.
Pickup currently unavailable
In stock
EL SALVADOR | ARMANDO GUARDADO
COFFEE INFO
REGION: EL SALVADOR > CHALATENANGO > LA PALMA
PROCESSING:HONEY, HANDPICKED & SUN DRIED ON RAISED BEDS
VARIETY: PACAMARA
FARM: Los Tres Pozos
ALTITUDE: 1.800 m
PRODUCER: Armando Guardado
RÖSTUNG: FILTER
ÜBER TRES POZOS - ARMANDO GUARDADO
Finca Los Tres Pozos is located near San Ignacio, a small village in the high mountains of Chalatenango, the coolest and northernmost region of El Salvador. Nestled within the mountain range that separates El Salvador from Honduras and Guatemala, this area offers ideal conditions for growing high-quality specialty coffee. The tropical highland climate allows for slow cherry maturation, resulting in remarkable aromatic complexity.
Amando Guardado acquired his farm only a few years ago and has built it with great passion, perseverance, and a strong commitment to quality. In his very first participation in the Cup of Excellence in 2021, he achieved 7th place, followed by 13th place in 2022.
Los Tres Pozos sits at an altitude of around 1,800 meters and offers breathtaking views of the surrounding mountains. Rare and flavor-intense varieties such as Geisha, Laurina, Sidra, Java, Kenya, Mokka, and this Pacamara—a hybrid of Pacas and Maragogype developed by the Instituto Salvadoreño de Investigaciones del Café (ISIC)—are cultivated on the farm.
Armando is deeply committed to quality, biodiversity, and sustainable coffee cultivation. A wide range of crops and shade trees grow alongside the coffee plants—including peaches and various apple varieties. This diversified agroforestry system protects the soil, enhances biodiversity, and creates a stable microclimate for the plants. Organic fertilizer made from coffee pulp is used as a natural nutrient source, strengthening both soil health and the long-term future of the region.
Harvesting is done entirely by hand, with only the ripest, bright red cherries being selectively picked. For this honey-processed Pacamara, part of the fruit mucilage remains on the bean during drying. This method combines the clarity of washed coffees with the sweetness of naturals, bringing out an impressive depth of flavor—especially in the Pacamara variety.
