La Fany - El Salvador

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• Origin: Apaneca - El Salvador.
• Farm: Finca La Fany
• Producers: Carmen and Rafael Silva.
• Harvest: 2025
• Process: Washed.

• Altitude: 1400 - 1550 meters above sea level

  Variety: Pacamara

Description: Milk chocolate, peach, and floral

ABOUT THE FARM.

Finca La Fany was founded by Fabio Morán in the early 20th century. Named in honor of one of his ancestors, the farm has been passed down from generation to generation 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 drinking water to households. The family's dedication, together with the ideal growing conditions of the Apaneca-Ilamatepec Mountain Range, produces coffees of extraordinary quality and character. This fully washed Pacamara lot perfectly reflects the region's terroir and the expertise of generations behind Finca La Fany.

In 2006, Rafael began replanting some of his Red Bourbon plots (which was then the traditional variety in El Salvador) with Pacamara, a variety that has consistently demonstrated exceptional cup quality. The farm is located at an altitude of 1450 to 1550 meters above sea level, where cool temperatures allow coffee cherries to ripen slowly. This slow maturation helps produce sweeter, denser beans with fully developed flavor profiles. In addition to coffee production, Finca La Fany has placed a strong emphasis on protecting the environment by exploring eco-friendly farming practices. One of these initiatives includes a vermicomposting nursery that produces vermicompost, which is used alongside other fertilizers to naturally improve soil health.

Ripe cherries are carefully hand-selected and delivered to the family mill, Beneficio San Pedro. Upon arrival, the cherries are sorted to ensure optimal quality. The selected cherries are pulped and thoroughly washed to remove the mucilage. The parchment is then spread evenly on raised beds to dry. During this stage, workers turn the parchment frequently to ensure even drying.