Farm: Finca El Aguacatal
Region: Santa Rosa, San Ignacio, Chalatenango
Process: Washed
Varietal: Pacamara, Pacas
Altitude: 1600 masl
 
Jose Matias Hernandez owns two farms, where he grows a few different varieties, primarily Pacamara, Bourbon, and Pacas. He produces Washed and Honey process coffees, and he employs an interesting three-tier raised-bed drying system: He picks and depulps the coffee the same day, then ferments the coffee dry for about 28–30 hours before washing it, or transfers it straight to the beds for Honey process. It is then moved to the drying tiers: It spends 4 days on the lowest level, 5–6 days on the middle level, and 5 days in full sun on the top. It's moved roughly every 15 minutes for the duration, to maintain evenness.
 
Although this lot is harvested from an area of the farm planted with the Pacamara varietal, the genetic instability of this varietal can lead to an interesting phenonemon. The Pacamara varietal is a hybrid between two stable varietals - Pacas and Maragogype and when the next generation is planted of trees from Pacamara seeds, around 10-12% of the trees can regress to Pacas. This is evident in this lot with the majority being the large Pacamara seeds with a small amount of the much smaller Pacas seeds.