rose, peach, cardamom, honey, dark chocolate, mango, pineapple, tobacco, pear, gala apple, almond

Raul Ochoa, Francisco Alexander's father, began growing coffee in 1986 on his father's land, planting Bourbon, Pacamara and other varieties. At that time, Finca La Montaña had 3,900 coffee trees and 50 shade trees per hectare. This 5.6-hectare farm cultivates 1.75 hectares of Pacamara, 1.4 hectares of Bourbon and 2.45 hectares of Pacas. Finca La Montaña was the first in El Salvador to win the Cup of Excellence with the Pacamara variety from the Alotepec-Metapan mountain range. In 2023, Francisco Alexander entered a batch of Pacamara in the Cup of Excellence and obtained 4th place internationally with a score of 89.89, ensuring Finca La Montaña's continued presence among the best coffees in El Salvador.

process

For this batch, Mr. Ochoa Romero decided to use the honey process method in order to make the sugars more pronounced and to complicate the flavors and texture of the Pacamara.

profile

Initial floral notes of rose and peach intertwine with cardamom, followed by a velvety sweetness of honey and dark chocolate. Fruity accents of mango, pineapple, and pear burst on the palate, while subtle hints of tobacco, gala apple, and almond provide a rich, lingering finish.

image: texture and relief of the human iris. macrography, from © science photo library limited