El Salvador - Mapache Estate (City)

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El Salvador - Mapache Estate (City)

from 4.00

Origin ­­- El Salvador

Location – Ahuachapán a Ataco, El Salvador

Farm – Mapache Finca El Naranjito I & II and Finca Casa de Zinc

Processing method – Washed and repulsed at Beneficio El Recreo

Altitude - 1300 masl on average

Varietal – Pacas and Bourbon

Cupping Notes: cinnamon spice and caramel sweetness, nutty, honeyed, hoppy finish

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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 Strictly High Grown coffees come from the two Finca El Naranjito properties and Finca Casa de Zinc, three of the company’s six estates. These neighboring farms are located in Concepción de Ataco in the municipality of Ahuachapán. Bourbon and Pacas varieties make up the majority of the crops here, with these three properties accounting for 60 percent of Mapache’s total coffee growing area.

Gifted with an ideal climate for growing coffee, Finca El Naranjito and Casa de Zinc sit at an average of 1,300 meters above sea level with a stellar view of the Pacific Ocean. El Imposible National Park, the largest forest reserve in El Salvador, sits just one mile away. As with every coffee we source through Mapache, you can be sure that thoughtful preparation and consistency shine through in the cup.

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 varietal is selected and picked with a particular level of care, as this varietal requires more time to ripen than others. This specific lot comes from a part of the farm called El Batallón, which can be difficult to access due to its narrow roads. Here, nimble pickup trucks haul small loads of cherries to transfer to a larger truck parked at a nearby soccer field at Finca El Naranjito. Drivers bring the cherries to Beneficio El Recreo, where the entire wet milling process is done manually for this coffee. Mapache uses a manual depulper before carrying the coffee in small batches to African raised beds where they dry for nearly 20 days. The Pacamara varietal, first created in 1958, was derived by crossing the Pacas and Maragogipe varietals. This particular lot, one of our favorite Salvadoran coffees of the season, balances notes of brown sugar and citrus with a unique hoppy finish.