EL SALVADOR - FINCA NORUEGA - PACAMARA NATURAL

Tasting Notes: Cooked Red Grape, Cooked Raspberry, Dark Chocolate, Winey Acidity

Roast Profile: Medium Roast

Origin: El Salvador

Region: Apaneca

Farm: Finca Noruega

Variety: Pacamara

Processing: Natural (Anaerobic Fermentation)

Altitude: 1380 MASL - 4,530 ft

The Cup

This Pacamara microlot offers a complex cup profile defined by distinct notes of cooked red grape and cooked raspberry. These fruit flavors are balanced by rich dark chocolate and sugary sweetness, all lifted by a prominent winey acidity. The anaerobic fermentation process often increases the intensity of fruit and acidity, and provides a distinct impact on the flavor profile. If you’ve been waiting for WPCR’s latest anaerobic offering, don’t miss out on the one, the genetics, unique micro-climate, and processing make this an extremely rare offering.

The Farm

Finca Noruega is a 25.2-hectare farm located near the town of Apaneca and was founded in 2017. The farm is committed to meticulous environmental protection, including taking care of groundwater through soil conservation work and using soil studies to evaluate nutritional needs for their crops to thrive. Finca Noruega is currently part of the Renacer Project, a coffee development center working to improve coffee quality in El Salvador for small- and medium-sized producers. They have also earned several Cup of Excellence wins.

The Process

This is a high-control Natural Process coffee that utilizes Anaerobic Fermentation. The ripe cherry is carefully picked and then fermented inside sealed containers for a specific period of time (often 72 hours, monitored constantly) to control the pH level. This intentional lack of oxygen enhances the intensity of the fruit and acidity. After pre-drying, the coffee is moved to raised beds for a long drying period, typically 30–40 days, until it reaches 10% humidity.

The Story

El Salvador, known as "the land of volcanoes," has a growing reputation among specialty coffee regions. This coffee features the Pacamara variety, a classic Salvadoran variety developed locally as a cross between Pacas and Maragogype. Microlots like this one are often sourced from smallholder producers throughout the country, many of whom grow classic Salvadoran varieties. The Cup of Excellence competition, which came to El Salvador in 2003, is often cited as the beginning of the new wave of interest in the country's specialty varieties.