Santa Ana Pacamara

Prior to 1983 the land that is now Finca Santa Ana was occupied as a farm to grow and harvest trees for lumber. In 1983 Roberto Diaz (Fernando Diaz's father) acquired the land and created what has become Finca Santa Ana with a different vision for the land. Following decades of hard work, today, Finca Santa Ana is committed to specialty coffee and the quality of its founder. When the third wave of specialty coffee arrived in the mid-2000’s, he found his niche and his focus became quality and processing of micro-lots for specialty roasters.

Since the passing of Roberto Diaz in 2012 the agricultural and processing parts of the farm have been run by Fernando (Nando) and his sister (Maria Olga) who manages the marketing. Prior to the passing of their father the children were not involved with the farm. When the conversation would come up at family gatherings none of the siblings was interested in the operation. They had all established their own careers away from the farm.

Their father would become upset that none of his children were interested in the farm that had made him so proud. After his passing, Fernando recognized the time was right for him to step up. Initially, his thought was to learn how to manage the farm and then hire an agricultural manager to run the farm for the family. But in the process, Fernando found himself enjoying the peace that the land offers and sharing these experiences with his family. The next generation was now involved.

The Variety

Pacamara is a unique variety known for its exceptional cup quality and unusually large seed size. While it can be found growing throughout Central America, it is primarily grown in El Salvador where it frequently dominates the Cup of Excellence competition. The intent of creating the Pacamara variety was to capture the best of both Pacas, with its potential for high yields per acre, and Maragogype, for its exceptional cup quality.

Citrus and brown sugar in the fragrance open into maple syrup sweetness, lifted by bright loquat and lively citrus zest. A round mouthfeel carries malt chocolate and orange marmalade into a lingering finish with gentle citric acidity.