El Salvador

El Salvador

Farm: Finca El Narajito

Region: Ahuachapán

Process: Honey Process

Elevation: 1,400 Masl

Varietal: Pacamara Micro-Lot

Producer: Jan Carlo and Sofia Handtke – Mapache Coffee

Website: https://www.mapachecoffee.com/


Tasting notes: Caramel, Grapefruit, Orange, Dried Apricots, Honey


Mapache Coffee is a fifth-generation company of coffee producers, owned and managed by Jan-Carlo and Sofia Handtke in the Apaneca Ilamatepec mountain range of El Salvador. Mapache Coffee employs over 125 locals year-round, but during harvest season, their staff swells to 600 people who work together to build coffee nurseries, replant at Mapache’s six farm properties, and process the perfectly ripe cherries that come from them.


Mapache maintains a strong commitment to the well-being of the coffee forests, ensuring that every farm has a canopy protecting the coffee plants and soil. Their modern wet mill uses limited amounts of water during the washing process, then recycles and reuses that water in the same process. All the remaining pulp from the wet milling process is incorporated back into the farms as compost, returning key nutrients to the soil.


Mapache's Pacamara variety is grown at Finca El Naranjito, 1400 meters above sea level overlooking the Pacific Ocean. The proximity of El Naranjito to El Imposible National Park creates a one-of-a-kind environment for growing coffee, during the rainy season the trees barely get touched by sunlight. Fog surrounds the farm from early morning and so the beans grow slowly under very humid conditions. This is undoubtedly favorable for coffee plants. This honey processed Lot 121 has notes of caramel, grapefruit, orange, dried aprictos and honey.