{"product_id":"el-salvador-pacamara-black-honey","title":"El Salvador Pacamara Black Honey","description":"\u003cdiv class=\"width-50 additional-attributes-col2\"\u003e\n\u003cdiv class=\"h-type-standard\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp class=\"tabs__paragraph\"\u003eFinca Los Angeles is a beautiful 23 manzana \u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003e(≈16 hectares) \u003c\/span\u003eplanted with only Pacamara farm situated in the Ahuachapan mountain range in the west of El Salvador.\u003c\/p\u003e\n\u003cp class=\"tabs__paragraph\"\u003eThis farm is part of the Los Naranjos group headed by Sigfredo Corado a retired professor of Agronomy from the National School of Agriculture. The farm is part of the Renacer Program (Reborn in Spanish) which is a technical coffee field school and educational program for producers in the area to learn about better farm management practices. This program is funded by Raices (Roots) and supported by Catholic Relief Services in El Salvador.\u003c\/p\u003e\n\u003cp class=\"tabs__paragraph\"\u003eThe Technical field school which is led by Sigfredo with 6 field technicians to help small to medium producers in the are by focusing on best farm practises that are restorative for the land and soil as well as beneficial for the yield and quality of the coffee.\u003c\/p\u003e\n\u003cp class=\"tabs__paragraph\"\u003eThe field school is based at the sister farm named Finca Noruega where there is a class held twice a month for the students. Throughout the year there are 3 modules and these look to focus on the 4 R's the program have developed for soil health.\u003c\/p\u003e\n\u003cp class=\"tabs__paragraph\"\u003eRight Source. Right Dose. Right Place. Right Moment.\u003c\/p\u003e\n\u003cp class=\"tabs__paragraph\"\u003eSince 2021, they have 60 students and at Finca Noruega where the technical school is based the students work the test plots where they can implement the knowledge gained in class before applying it to their own farms. Finca Noruega is 43 Manzanas planted with a range of varieties from bourbon to gesha.\u003c\/p\u003e\n\u003cp class=\"tabs__paragraph\"\u003e \u003c\/p\u003e\n\u003cp class=\"tabs__paragraph\"\u003e\u003cstrong\u003eLos Angeles\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"tabs__paragraph\"\u003eThis farm is planted only with pacamara and has been under Sigfredo for 10 years. Since he took on the farm they have used no herbicides to help replenish the soil and nutrients to give a good base for growing coffee once again. The farm is broken into 23 Manzanas with approximately 3000 trees in each section. The farm is beautifully divided with shade trees and wind barriers to protect the trees. The farm is managed on a day to day basis by some of the graduates from the technical school as well.\u003c\/p\u003e\n\u003cp class=\"tabs__paragraph\"\u003eThe coffee is selectively harvested and from here it then is taken to the wet mill and drying beds at Beneficio San Rafael located between the two hills of El Pilon and Cerro Aguila at 1450 masl. In the harvest this football field becomes filled with drying beds for all the coffees that come from the farms Los Angeles and Noruega.\u003c\/p\u003e\n\u003cp class=\"tabs__paragraph\"\u003eThe Pacamara lot is washed and floated before then being pulped and left to ferment in tiled tanks for around 24 to 36 hours.\u003c\/p\u003e\n\u003cp class=\"tabs__paragraph\"\u003eAfter this the coffee is washed in fresh washed to remove the remaining mucilage then taken to the raised beds to dry for 15 to 20 days and being turned regularly to insure even drying until the desired moisture content.\u003c\/p\u003e\n\u003cp class=\"tabs__paragraph\"\u003eProcessing\u003c\/p\u003e\n\u003cp class=\"tabs__paragraph\"\u003eBlack honey processed coffee is a unique coffee processing method that originated in Costa Rica.\u003c\/p\u003e\n\u003cp class=\"tabs__paragraph\"\u003eUnlike other methods, such as washed or natural processing, black honey processing involves partially fermenting coffee beans (at farm level) in their pulp, rather than washing it off (washed process). This pulp or mucilage of the cherry contains the sweet tasting flavours, overtime soaking into the bean - creating the rich sweetness and complexity that sets it apart from other coffees.\u003c\/p\u003e\n\u003cp class=\"tabs__paragraph\"\u003eDuring the black honey processing, coffee cherries are first carefully harvested, the beans are then spread out on patios or raised beds to dry, allowing the remaining pulp to ferment and infuse the beans with unique flavours.\u003c\/p\u003e\n\u003cp class=\"tabs__paragraph\"\u003eThe fermentation process can take several weeks, depending on various factors such as temperature, humidity, and desired flavour profile.\u003c\/p\u003e\n\u003cdiv class=\"table__row table__row--2-column\"\u003e\n\u003cdiv class=\"table__column table__column--c-peach\"\u003e\n\u003cspan\u003eCup Profile: \u003c\/span\u003e\u003cem\u003eFloral, pomegranate , cacao , lemon, toffee\u003c\/em\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"table__row table__row--2-column\"\u003e\n\u003cdiv class=\"table__column table__column--c-peach\"\u003e\n\u003cspan\u003eAltitude \u003c\/span\u003e\u003cem\u003e1350-1450\u003c\/em\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"table__row table__row--2-column\"\u003e\n\u003cdiv class=\"table__column table__column--c-peach\"\u003e\n\u003cspan\u003eProcess \u003c\/span\u003e\u003cem\u003eBlack Honey\u003c\/em\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"table__row table__row--2-column\"\u003e\n\u003cdiv class=\"table__column table__column--c-peach\"\u003e\n\u003cspan\u003eLocation \u003c\/span\u003e\u003cem\u003eAhuachapan, El Salvador\u003c\/em\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"table__row table__row--2-column\"\u003e\n\u003cdiv class=\"table__column table__column--c-peach\"\u003e\n\u003cspan\u003eVarietal \u003c\/span\u003e\u003cem\u003ePacamara\u003c\/em\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp data-start=\"506\" data-end=\"569\"\u003e\u003cbr\u003eRoast: Filter\u003c\/p\u003e\n\u003c\/div\u003e","brand":"1930 Coffee Co","offers":[{"title":"250 g","offer_id":56945055596919,"sku":"SLV1930-BHON-AHU-250","price":15.0,"currency_code":"GBP","in_stock":true},{"title":"1 kg","offer_id":56945055629687,"sku":"SLV1930-BHON-AHU-1KG","price":40.0,"currency_code":"GBP","in_stock":true}],"url":"https:\/\/1930coffee.com\/products\/el-salvador-pacamara-black-honey","provider":"1930 Coffee Company","version":"1.0","type":"link"}