About This Coffee
Finca La Fany was established by Fabio Morán in the early 1900s. Named after one of Fabio’s ancestors, the farm has been passed down through generations and remains deeply rooted in family tradition. Today, this beautiful farm is managed by Rafael Silva and his wife, Carmen Silva. La Fany remains committed to supporting neighboring communities by providing stable incomes and supplying fresh water to households.
The family’s dedication, combined with the ideal growing conditions of the Apaneca-Ilamatepec Mountain Range, produces coffees of remarkable quality and character. This Fully washed Pacamara lot beautifully reflects the region’s terroir and the generations of expertise behind Finca La Fany.
Cultivation
In 2006, Rafael began replanting some of his Red Bourbon plantings (which was at the time the traditional variety in El Salvador) with Pacamara, a variety that has consistently demonstrated exceptional cup quality. The farm is situated at elevations between 1,450 and 1,550 meters above sea level, where cool temperatures allow coffee cherries to mature slowly. This slow maturation contributes to sweeter, denser beans with fully developed flavor profiles.
Beyond coffee production, Finca La Fany has placed strong emphasis on environmental stewardship by exploring ecological farming practices. One such initiative includes a vermiculture nursery that produces vermicompost, which is used to supplement other fertilizers and enhance soil health naturally.
Harvest & Post-Harvest
Ripe cherries are selectively hand-picked and delivered to the family’s mill, Beneficio San Pedro. At intake, the cherries are sorted to ensure optimal quality. Selected cherries are then pulped and thoroughly washed to remove mucilage.
Parchment is then evenly laid to dry on raised beds. During this stage, workers rake parchment frequently to ensure even drying.
About Pacamara
El Salvador’s Institute for Coffee Research (ISIC) developed the Pacamara hybrid in the 1950s. The variety is a cross of Pacas (a Bourbon mutation) and Maragogype. Pacamara is relatively short with high productivity and is prized for its large cherry. The name comes from the first 4 letters of each parent. Pacamara is one of the big-ticket winners in the El Salvador Cup of Excellence contests and often competes with Geisha for top spots.
Source: https://perfectdailygrind.com/2015/11/interview-whats-so-special-about-pacamara/ & https://varieties.worldcoffeeresearch.org/varieties/pacamara
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.