El Salvador Pacamara SHG: Washed Micro-Lot Coffee Review

If you’ve ever sipped a Salvadoran coffee and wondered what makes it so uniquely smooth—creamy, sweet, with just the right amount of acidity—this is the lot you’re looking for. One of the country’s lesser-known treasures comes from a high-altitude micro-lot in Sonsonate, offering complex fruitiness and a velvety mouthfeel.

This is a Salvadoran Pacamara SHG micro-lot from Finca Ataisi grown at 1800 meters above sea level, harvested in January, processed via washed fermentation with sun-dried drying, and featuring tasting notes of strawberry, marzipan, chocolate, and nuttiness.

What Is a Salvadoran Pacamara SHG Micro-Lot?

El Salvador may be Central America’s smallest and most densely populated country, but it boasts one of the highest densities of volcanoes in the world. This volcanic soil, combined with elevations reaching over 1800 meters, creates ideal conditions for growing distinctive specialty coffee. The country’s coffee regions, especially near Guatemala in the west, are known for producing mild, balanced cups with bright acidity and smooth body. This particular coffee hails from the Finca Ataisi estate in the Izalco region of Sonsonate Province.

Meet the Pacamara Variety

Pacamara is a hybrid coffee variety, a cross between Pacas and Maragogipe, first developed in El Salvador in 1958. It’s celebrated for inheriting the best traits of both parents: the complex cup profile of Pacas and the impressive bean size of Maragogipe. In fact, 100% of Pacamara beans from this lot are sized at 17 mesh or larger, with 90% at 18 mesh or above. The average bean measures 1.03 cm in length—noticeably larger than standard Arabica beans (typically 0.8–0.85 cm long)—and features a width of 0.71 cm and thickness of 0.37 cm, resulting in a bold, rounded shape. These physical traits often translate into a cup that’s juicy, sweet, and densely textured, frequently expressing bright acidity, chocolatey richness, and lingering fruit notes.

Finca Ataisi: The Farm Behind the Coffee

Finca Ataisi spans 908 hectares, with 20 hectares dedicated to cultivating this specific Pacamara variety. Located in the Izalco region of Sonsonate Province, the farm sits at an elevation of 1800 meters—well within the SHG (Strictly High Grown) classification, which requires beans to be grown above 1200 meters. This elevation slows maturation, allowing for greater sugar development and complex flavor formation. The coffee was harvested in January using traditional hand-picking methods. The farm holds Rainforest Alliance certification and follows sustainable growing practices. The beans were processed using the washed method—fermented in water to remove the mucilage, then sun-dried—resulting in a clean, bright cup with pronounced sweetness and acidity. This is a true micro-lot, meaning it comes from a specific, limited section of the farm, emphasizing traceability and unique terroir expression.

How Elevation and Processing Shape Flavor

This coffee’s exceptional profile—notes of strawberry, marzipan, chocolate, nuts, and a creamy finish—is the result of several key factors:

• Elevation: Grown at 1800 meters, the cooler temperatures extend the cherry maturation period, leading to more complex sugars and acids.
• Varietal: The Pacamara bean’s inherent characteristics lend themselves to a larger body, vibrant acidity, and layered fruit and chocolate tones.
• Processing: Washed fermentation highlights the bean’s intrinsic acidity and clarity, while sun drying contributes to a smoother, more rounded mouthfeel.

The result is a cup that feels dense and silky on the tongue, with a well-balanced acidity and a finish that lingers pleasantly.

Salvadoran Coffee Grade System

El Salvador classifies its coffee by altitude, which strongly influences cup quality:

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

This Pacamara SHG micro-lot qualifies as SHG due to its cultivation height of 1800 meters, placing it in the top tier of Salvadoran coffee quality classifications.

Frequently Asked Questions

What is a Pacamara coffee bean?

Pacamara is a hybrid coffee variety created in El Salvador in 1958 by crossing Pacas and Maragogipe. It is known for large bean size (most 17 mesh or above, 90% 18 mesh or higher in this lot), vibrant acidity, and complex flavors often including fruit, chocolate, and nuts.

Where is Finca Ataisi located?

Finca Ataisi is situated in the Izalco region of Sonsonate Province, El Salvador, at an elevation of 1800 meters. The farm covers 908 hectares, with 20 hectares dedicated to growing this specific Pacamara variety.

How is this coffee processed?

This coffee is processed using the washed method: fermented in water to remove the mucilage, then sun-dried. This processing enhances clarity and acidity while contributing to a smooth, clean cup profile.

What does SHG mean in coffee?

SHG stands for Strictly High Grown, indicating coffee grown at 1200 meters altitude or higher. This lot is SHG, grown at 1800 meters, which is associated with slower ripening, higher sugar content, and more complex flavors.

What flavors can I expect from this Salvadoran Pacamara?

Expect a cup with notes of strawberry, marzipan, chocolate, nuts, and a creamy mouthfeel. It’s sweet, balanced, and has a smooth, velvety body with a fruity finish.

Recommended FrontStreet Beans with Similar Profiles

For fans of this Salvadoran Pacamara, try FrontStreet Coffee’s Kenya Little Tomato—bright, juicy, and sweet with notes of red berries and citrus. Also consider the Jamaica Blue Mountain No.1 for its balanced, clean profile with hints of nuts and chocolate, or the Ethiopia Huakui for a wilder fruit-forward cup. All are single-origin, specialty-grade coffees roasted to highlight their natural character. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.