El Salvador

Las Brisas Rafael Schneider Pacamara Natural

Rafael Alvarez Schneider can trace his family history of coffee growing at Finca Las Brisas back to 1882. This long lineage of coffee production, combined with superb growing conditions and modern cultivation techniques, produces a juicy Natural with berries, cream and forest fruit.  

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Details

Coffee Grade:
SHG EP
Farm/Coop/Station:
Finca Las Brisas
Varietal:
Pacamara
Processing:
Natural
Altitude:
1,300 to 1,600 meters above sea level
Owner:
Rafael Alvarez Schneider
Subregion/Town:
San Ramoncito, Apaneca
Region:
Ahuachapan
Farm Size:
30 hectares
Bag Size:
69kg GrainPro
Harvest Months:
October - March

About This Coffee

Rafael Alvarez Schneider’s connection to Finca Las Brisas extends all the way to 1882, when his ancestor, Leon Borja purchased the farm. Since then, the family has cultivated coffee in the ideal conditions of 1,300 to 1,600 meters above sea level in Ahuachapan, El Salvador.  

Las Brisas means “breezes” in English. The farm is named after the cool breezes that pass through the farm from December to March and often lower the temperature in the region.  

Cultivation

The farm is divided into 6 plots that are between 2 and 5 hectares. In addition to the Pacamara in this lot, Rafael also grown Bourbon, Catimor and Pacas varieties.  

Harvest & Post-Harvest

Coffee is selectively handpicked and dried on the farm. Ripe, red cherry is laid to sun dry. Cherry is raked frequently to ensure even drying.  

Coffee in El Salvador

Don’t be fooled by El Salvador’s small size. It was once the 4th largest coffee producer worldwide and continues to produce high quality lots. The country is known for its great cupping varieties, such as Bourbon and Pacamara. In fact, two beloved, frequently high-scoring varieties—Pacas and Pacamara— originated in El Salvador. 

Unlike other countries, where specialty coffee production has required a great deal of additional investment and training, El Salvador already has a broad and skilled specialty coffee workforce. Farming traditions run deep, and many Salvadorian farmers are extremely passionate about coffee production and continuously strive to improve their crop. El Salvador has optimal conditions for coffee processing. The prolonged dry season typically occurs during the harvest season, making it easier to sun dry coffee. 

Though coffee output in the country has been declining for over two decades – exacerbated by the CLR crisis – the approach to coffee production has changed from volume- to quality-driven. A new generation of coffee producers has sprouted around the country with a new vision and approach to production. Many of this generation are experimenting with processing and varietals.

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