Puerto Arturo Pacamara Anaerobic Natural

Over the years, Karla Quiroz and her husband, Alvaro Moises, have dedicated themselves to renovating Finca Puerto Arturo and have focused on producing high-quality lots, like this Pacamara Anaerobic Natural. The couple and their children manage a farm that has been in their family for six generations. 

In addition to Puerto Arturo, Karla and family also own Finca El Carmencito. The two farms were relatively small in area (around 16 hectares), but had high altitude (1,525-1,675 meters above sea level), in 2014 they decided to give the farms over completely to the production of specialty coffee. They renovated about 85% of the farms with varieties such as Pacamara, Red and Orange Bourbon, along with Geisha in the highest zones.

Their commitment to quality and sustainability has recently been recognized with an impressive 8th-place finish in the Cup of Excellence.

The farm is equally committed to supporting the wellbeing and long-term prosperity of its workers, many of whom are the primary providers for their families. By strengthening collaboration throughout the year and continuing to invest in specialty coffee production, the team aims to build sustainable growth through direct trade relationships. Sustainability remains central across economic, social and environmental areas, with a long-term vision of building a respected brand known for both its values and the quality of its coffee.

Located on the Apaneca-Ilamatepec Mountain Range at an altitude of 1,450 to 1,650 meters above sea level, Puerto Auturo benefits from nutrient-rich loam soils and cool temperatures. These factors create a suitable microclimate for coffee cultivation, resulting in sweet, dense cherries with unmatched quality. Karla and Alvaro Moises have also focused on replanting Pacamara and Bourbon under the diversity of mature shade trees. 

In addition to more commercial coffee plantings, Karla and family maintain a dedicated variety garden where different coffee varieties are cultivated and observed to better understand how they adapt and perform in the local environment. The space also supports biodiversity, with a wide range of flowering plants that attract pollinators and wildlife such as birds, butterflies and bees. An ongoing bird inventory has identified 16 species of hummingbirds on the farm, while a small pond provides habitat for Koi fish and Maki frogs. Protecting and encouraging biodiversity is an important part of the farm’s approach, with the goal of preserving a healthy and balanced ecosystem throughout every season.

Pacamara cherries are hand-picked at peak ripeness and delivered to the on-farm wet mill. At intake, cherries are carefully sorted to remove any damaged, underripe or overripe cherries. Selected cherries are then placed in a sealed environment to ferment. Following fermentation, cherries are transported to sundry on raised beds. Workers at the mill turn cherries frequently to ensure even drying. It takes approximately over 20 days for cherries to dry, depending on the weather.

The Institute for Coffee Research (ISIC) created the Pacamara hybrid in El Salvador 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 cherries. Maragogype is a natural mutation of Typica that’s known for especially large beans. Pacamara's name comes from the first 4 letters of each parent.