Ignacio Gutierrez Pacamara

Ignacio Gutierrez Pacamara

Complex and very clean nuances of grapefruit, red plum with cacao nibs finish and a hint of herbs


Regular price€14,00
€56,00/kg
Tax included.
Size

Processing

Coffee cherries are partially depulped and leave some layer of mucilage. This mucilage contains sucrose and acid which is the key to the honey process. The next stage is to dry the beans. Timing is extremely important in the drying phase. If the drying is too quickly, it doesn’t have enough time to develop flavours. When it’s too slow, there is a risk of over fermentation or mouldy. During the drying phase, the beans need to be raked or agitated multiple times each hour until they reach the desired moisture content. This usually takes between 6-10 hours. After that, the coffee needs to be agitated once a day for a minimum of 6-8 days. Once the beans have reached the desired moisture content, they are ready to be milled.

Ignacio is two times Cup of Excellence winner from the famous Chalatenango region.

Ignacio Gutierrez

Finca Los Pozos

farm story
Finca Los Pozos

This clean micro lot is from the Chalatenango region, in the northern part of El Salvador. The region is home to many well-known coffee producers and is known for regularly producing 90+ score coffees.

Finca Los Pozos is located in the municipality of San Ignacio, at an altitude of 1,500 masl right in the foothills of the mountains. The farm belongs to Ignacio Gutierrez, a passionate coffee grower who successfully won two times first place in the Cup of Excellence competition in 2011 and 2013. It is not surprising Ignacio Gutiérrez produces high-quality coffee year after year. For him, coffee is a great way of improving life and livelihood, and to have financial stability.

Ignacio Gutierrez has years of experience in farming. He started to plant coffee in 2000, with only 500 coffee trees. As the popularity of his coffees grew, his farm steadily increased to about 54,000 trees, mostly Pacas, Pacamara, and SL-28 varieties. Like many producers in this area, his farm has struggled with coffee-leaf rust.

Ignacio uses different methods to process his coffees: Washed, Honey, and Natural, and he dries his coffee on both patios and raised beds, depending on the process and the climate.

coffee variety
Pacamara

The Pacamara coffee variety was first developed through a cross between Pacas and Maragogipe coffee plants. While the incomplete pedigree selection was conducted by the Salvadoran Institute of Coffee Research (ISIC), the Pacamara variety frequently dominates the Cup of Excellence competition. Featuring a large bean size and a unique flavour profile, Pacamara coffees are often described as being complex and well-rounded.

Pacamara inherent the characteristics of its parent. Pacas has a single-gene mutation that caused the plant to grow smaller (dwarfism), which leads to higher potential yield. Maragogipe is a natural mutation of Typica discovered near the Brazilian city of Maragogipe in 1870. The mutation causes the beans, internode spacing and leaves to be especially large and is due to a single dominant gene.


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