Salvadoran Pacamara Washed Coffee from Finca Ataisi

If you’ve ever sipped a Pacamara and wondered how a coffee could taste both intensely fruity and richly chocolatey at once, you’re not alone. This rare coffee from a high-altitude Salvadoran estate offers just that puzzle solved—in a cup.

This particular coffee is a micro-lot Pacamara from Finca Ataisi, grown at 1800 meters in El Salvador’s Izalco region. It’s processed via washed fermentation and sun-dried, resulting in a bright SHG-grade cup brimming with notes of strawberry, marzipan, cream, and cocoa.

What Is Finca Ataisi and Why Does Altitude Matter?

Finca Ataisi is a small estate located in the Izalco region of Sonsonate Province, El Salvador. Sitting at 1800 meters above sea level, the farm benefits from cool temperatures and high elevation—ideal conditions for slow cherry maturation and complex flavor development. The region lies in western El Salvador, part of the country’s key coffee-growing belt nestled near volcanic soils and optimal sunlight.

El Salvador may be Central America’s smallest country, but it has one of the highest population densities and the densest concentration of volcanoes, earning it the nickname “the land of volcanoes.” These volcanic, high-altitude regions create some of the best terroirs for growing specialty coffee.

Understanding SHG and Salvadoran Coffee Grades

Coffee in El Salvador is graded by altitude:

• SHG (Strictly High Grown): 1200 meters and above—this coffee qualifies.
• HG (High Grown): 900–1200 meters.
• CS (Central Standard): 600–900 meters.

This Pacamara is classified as SHG due to its cultivation height of 1800 meters, ensuring denser beans, slower ripening, and typically more pronounced acidity and sweetness.

Meet the Pacamara: A Big Bean with Big Flavor

The Pacamara variety is a hybrid of Pacas and Maragogipe, first developed in 1958 by Salvadoran researchers. It’s celebrated for its large bean size and distinctive cup profile.

• Bean size: 17+ mesh (100%), 18+ mesh (90%)
• Bean length: ~1.03 cm (compared to typical beans at ~0.8–0.85 cm)
• Width: ~0.71 cm (typical ~0.6–0.65 cm)
• Thickness: ~0.37 cm

Pacamara is known for its vibrant acidity, often expressing notes of stone fruit, caramel, and spice. It typically has a full body, creamy mouthfeel, and lingering finish. The variety tends to shine brightest when grown at high altitudes in El Salvador and Guatemala.

How This Coffee Was Processed

This particular lot underwent a traditional washed process:

• Cherries were floated to remove underripe or damaged beans.
• Skin and pulp were removed mechanically.
• The beans were fermented in water to break down the mucilage.
• The cleaned seeds were then sun-dried on patios.

This method accentuates the bean’s inherent acidity and clarity while lending a crisp, clean cup profile. Washed processing also reduces sugars in the seed, enhancing aromatic compounds and leading to a more vibrant, structured cup.

Flavor Profile: What to Expect When You Brew

Expect a bright and balanced cup with:

• Leading notes: strawberry, marzipan (almond-like sweetness), and nuts
• Supporting tones: cream, chocolate, and fresh berries
• Mouthfeel: silky with a hint of buttery texture
• Finish: sweet and lingering, with subtle tartness

This profile makes it an excellent choice for pour-over, AeroPress, or even light espresso blends. The fruit-forward brightness pairs well with milk, but it also sings as a black coffee.

Frequently Asked Questions

What is Finca Ataisi and where is it located?

Finca Ataisi is a specialty coffee farm in the Izalco region of Sonsonate Province, western El Salvador. It sits at 1800 meters above sea level and produces high-quality, micro-lot coffees with distinct varietal character.

What does SHG mean in Salvadoran coffee grading?

SHG stands for Strictly High Grown, indicating coffee grown at 1200 meters altitude or higher. This classification is given to Finca Ataisi’s Pacamara because it is cultivated at 1800 meters, ensuring slower growth and higher bean density.

What is special about the Pacamara coffee variety?

Pacamara is a hybrid of Pacas and Maragogipe, developed in El Salvador in 1958. It is valued for its large bean size, bright acidity, and complex flavors often including stone fruits, chocolate, and spices. It usually features a creamy body and strong sweetness.

How was this Pacamara coffee processed?

This coffee was processed using the washed method: cherries were sorted, depulped, fermented in water to remove mucilage, washed, and then sun-dried. This enhances clarity, acidity, and cleanliness in the cup.

What flavors should I look for when brewing this coffee?

You’ll likely taste strawberry, marzipan, nuts, cream, chocolate, and berries. The cup is bright and balanced, with a silky mouthfeel and a sweet, fruity finish. Ideal for pour-over or espresso.

Recommended FrontStreet Coffee for Pacamara Lovers

Try FrontStreet Coffee’s Kenya Little Tomato for another vibrant, fruit-forward experience—notes of tomato, berries, and citrus shine through a juicy washed profile. For a more chocolatey contrast, their Jamaica Blue Mountain No.1 delivers refined hazelnut, cream, and dark chocolate tones with a smooth, clean finish. Both highlight the precision of washed processing like this Salvadoran Pacamara. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.