El Salvador Pacamara Hydro Washed – Alfonso Pineda, Finca El Izotal

About This Coffee

Alfonso Pineda produces high elevation Pacamara in the mountains of Chalatenango with a focus on clarity, sweetness, and community. FINCA EL IZOTAL Alfonso Pineda Finca El Izotal sits high in the Alotepec Metapán mountains in Chalatenango, one of the most distinctive coffee regions in El Salvador. The farm reaches from 1700 to almost 1900 m a.s.l., where cool temperatures and steady airflow slow cherry maturation and build natural sweetness. Forest cover, clean mountain air, and rich highland soils shape a calm environment that brings clarity and structure to the cup. This remote location also defines the way the coffee is produced. Every supply and every piece of equipment must be carried up steep mountain roads, and every cherry is hand picked on demanding terrain. Drying takes place on raised beds for an extended period, usually around thirty five days. This slow and careful approach gives the coffee precision and a refined balance. The story behind the farm begins with Alfonso Pineda’s family. Inspired by his grandfather’s coffee fields and the memories of harvest seasons shared in his community, he built El Izotal with a clear goal. Create exceptional coffee at high elevation and use the farm to support the people around him. He planted Pacamara along with other premium varieties and invested in clean processing methods that preserve the natural character of the region. This Pacamara lot is hydro washed and dried with intention. The clean climate and slow drying bring out a bright and expressive profile. Expect wild berries, a creamy texture, gentle winey and mineral like qualities, and a clear confectionery sweetness. It is a cup that reflects both the altitude and the care that goes into every step at Finca El Izotal.