Familia Pacas

Finca La Guachoca sits in Cantón Lomas de San Marcelino in the hills of Coatepeque, Santa Ana. The farm rises to 1600 m a.s.l. and forms part of the Cerro Verde region, where sandy loam soil and tropical weather shape a very clean and expressive cup. The farm is managed by Vidal Marroquin and covers 57 hectares of shaded coffee forest rich in biodiversity.

Café Pacas has worked with this farm since 2008 and continues to renovate the land with high quality varieties such as Red Bourbon, Orange Bourbon, Pacamara and Bernardina. The Pacas family is also one of the most important families in Salvadoran coffee history. Their family discovered the Pacas variety as a natural mutation of Bourbon on their own farm, Finca San Rafael, in Santa Ana. This discovery shaped the genetic landscape of specialty coffee across Central America.

Wildlife moves freely through the diverse shade trees at La Guachoca, and the team follows strong soil and water conservation practices to keep the environment healthy. Their work includes biodiversity projects, replanting premium varieties and reducing herbicide use to protect the ecosystem.

This lot is a Bourbon Natural picked by hand and sorted with high precision. The cherries dry on patios and raised beds at Vivagua Mill, starting with a thin layer for fast drying, then gradually thickened for slow, even development. Daily turning and careful protection at night preserve clarity and sweetness until the coffee reaches the ideal moisture. The result is a fruit forward natural with clean sweetness and a smooth finish.