Coffee Description
The Pacas family calls Finca San Joaquin “Farm of the Morning Sun.” On the steep slopes where early sun gives way to the shade of inga and native cypress trees, it seems as if water, solitude, and birdsong coax flavor from the volcanic soil in the form of coffee fruit. Strict quality control and a semi-washed process highlight the terroir and sweet flavor that has helped earn multiple Cup of Excellence awards.
Lush floral aromas with citrus notes and brilliant acidity, this cup offers citrus with notes of sweet clementine, complex chocolate, and dried fruit flavors, balanced with a supple, smooth and very sweet finish.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
Bourbon
Process
Washed
Elevation
1600 masl
Region
Santa Ana
About Pacas Family of El Salvador
For five generations the Pacas family has cultivated coffee on farms in the Santa Ana region, including Finca San Joaquin, acquired in 1905. Maria Pacas Martinez, who promotes and sells the family’s products, says:
“This farm has taught [us] how to work the land, respect the environment, and love the coffee it produces”.
Early in the 1990’s, owner Fernando Alfredo Pacas Diaz made the decision to process and export his own coffee rather than sell to a mill, which made traceability impossible. At Cafe Pacas, the family business, their goal is to “[b]ring happiness to the planet through unique coffees that deliver our passion for excellence in each cup.”
The Pacas family is also passionate about their community, and sponsors such programs as anti-violence in two schools, working to improve harmony and quality through teacher training and two on-site psychologists per school who work with students, teachers, and parents to find nonviolent solutions to conflicts. So far 756 people have benefitted, and though improvement takes time, the Pacas are planting seeds. Some of those seeds are with the National School of Agriculture of El Salvador (ENA), where they have undertaken to teach students how to produce, process, and trade specialty coffee.
Santa Ana, El Salvador
Bold Bean Coffee
Bold Bean Coffee has been making history ever since Jay Burnett launched the roasting company in 2007 in Jacksonville, Florida: from opening their first retail shop in 2011, expanding to three cafes and a roastery, to winning best coffee shop in Jacksonville for several years running.
These days Jay’s son, Zack Burnett (an avid surfer who calls the beach his “third place”), drives the vision of Bold Bean, buying their green coffee (including an increasing number of direct trade relationships) and overseeing daily operations.
All of our coffees are roasted by Zack or Bold Bean roastery assistant, Sarah Posey, on our 35 kilo Loring Kestrel (affectionately named Lorenzo). Our goal with any coffee is to highlight origin characteristics while enhancing each coffees' natural sweetness. We always push ourselves to roast better and better coffee while maintaining precise consistency.
For Zack, coffee is a tool for promoting the wellbeing of others:
“I enjoy every day that we can positively affect people’s lives through the product we make and the interactions we have. These effects can stretch through the entire chain of coffee from producer to consumer. Not many jobs provide people with this opportunity, so for me, that’s pretty special.”
