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El Salvador. La Montañita

Produer: Antonio Rene Aguilar

Region: El Túnel, Chalatenango

Process: Washed

Varietal: Pacamara

Altitude: 1500 - 1600 masl


Farm owner Antonio René Aguilar grows a combination of Pacamara, Pacas, Bourbon, and Gesha, as well as lemon and orange trees. He processes his coffees as Washed, Natural, and Honey: The Washed coffees are picked and depulped, fermented dry for 15–22 hours, and then washed and dried on patios for 8–14 days. The Honeys are dried on raised beds after depulping, for 8–14 days as well. Naturals are simply picked, sorted, and dried on raised beds.

"All my life, I've dedicated myself to coffee," he says, and he has been able to grow the size of his farm and production over the years. He is glad to have coffee as a way to provide opportunities and employment to his family and to the workers on his farm; it pushes him to want to grow and sell more high-quality coffee.


The Pacamara coffee varietal is a creation of the Salvadoran Institute for Coffee Research (ISIC) back in 1958, which resulted from the crossing of Pacas and the Maragogipe varietals. The Pacas varietal was beneficial due to its high resistance to diseases and the small stature of its trees, making picking and managing plantations much easier. The Maragogipe is a mutation of the Typica varietal. The Maragogipe trees grow very tall in size and they produce some of the largest coffee seeds. This varietal does not produce high yields but the cup quality is remarkable. The crossing aimed to combine the best of these two qualities. Released by ISIC in the 1980's it is grown primarily in El Salvador, where it  frequently dominates Cup of Excellence competitions for high cup quality.



El Salvador. La Montañita

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