About This Coffee
Back for the second year, this Pacamara from Nelson Flores is as delicious as we remembered. This is our very first coffee sourced from El Salvador—a country with a vibrant coffee culture and incredible diversity of producers and profiles. We hope this is just the beginning of a long and meaningful sourcing journey there.
It’s also what established our partnership with Caravela, a sourcing company deeply rooted in Latin America. For over two decades, Caravela has cultivated long-term, sustainable relationships with coffee producers across Latin America. We connected with them through Kendra Sledzinski, a fellow coffee professional we met during the U.S. Brewers Cup competitions, and we’re excited to grow together in support of producers throughout Latin America.
This particular lot comes from Nelson Flores, a dedicated coffee farmer from the picturesque Caballeros community in La Palma, Chalatenango. Surrounded by pine forests and mountain clouds, Nelson and his wife, Ana Elsy Murcia, manage Finca Las Mercedes, carrying on a family tradition rooted in passion and purpose.
Nelson began his coffee journey 15 years ago, helping his mother, Bianca Reyna, a respected producer in the region. About seven years ago, they transitioned into specialty coffee, recognizing the opportunity to improve their livelihoods through quality and care. Today, they sell their entire production to Caravela, a partnership that continues to help their farm flourish.
The farm is planted with a mix of Pacamara (50%), Bourbon (30%), and Catuai (20%), and every step of the process reflects their commitment to quality. Ripe cherries are hand-picked, rested overnight on the farm, and then pulped the next morning. The coffee undergoes a two-stage fermentation, first in cherry, then in mucilage, before being carefully washed and dried on raised beds for about 15 days.
On the roast side, we’ve taken a light, fast approach with high initial heat to highlight the coffee’s vibrant fruit profile. In the cup, you’ll find a playful malic acidity, with notes reminiscent of red grape candy, pineapple tartness, and navel orange sweetness. It’s a beautifully complex coffee, and we’re delighted to be sharing it with you.
