Salvadoran Pacamara Washed from Finca Ataisi at 1800m

If you’ve ever wondered why some Pacamaras deliver more than just oversized beans and tart fruit, the answer might be hiding at 1800 metres in El Salvador’s Izalco region. This microlot from Finca Ataisi shows exactly how elevation, varietal selection, and careful processing shape a coffee’s structure and flavour profile beyond the obvious.

The key details? It’s a SHG Pacamara from Finca Ataisi, grown at 1800m, picked in January, washed and sun-dried—and it delivers notes of strawberry, marzipan, chocolate, and cream. All from a single 17+ mesh, 18+ mesh dominant lot.

Why El Salvador Produces Distinctive Coffee

Despite being Central America’s smallest and most densely populated country, El Salvador boasts one of the highest concentrations of volcanoes in the world—earning it the nickname “the Land of Volcanoes.” This volcanic soil, combined with high average elevations, creates ideal conditions for growing coffee, especially in regions like Sonsonate and Santa Ana near Guatemala. Most farms are smallholder operations, with nearly 100% shade-grown cultivation and manual harvesting between November and March. The result is typically soft, balanced cups with bright acidity, smooth mouthfeel, and lingering sweetness.

Understanding Coffee Grade in El Salvador: What SHG Means

El Salvador grades its coffee primarily by altitude:

• SHG (Strictly High Grown): grown at 1200m or above
• HG (High Grown): grown at 900m or above
• CS (Central Standard): grown at 600m or above

This SHG classification ensures longer maturation times, denser beans, and typically more complex cup profiles—key factors in the quality of high-altitude lots like the one from Finca Ataisi.

All About the Pacamara Variety

Pacamara is a deliberate hybrid of Pacas and Maragogipe, first developed by Salvadoran researchers in 1958. It’s celebrated for inheriting the refined cup profile of Pacas along with the impressive bean size of Maragogipe. Most Pacamara beans are 17 mesh and above (100%), with 90% at 18 mesh or larger. Typical dimensions include an average length of 1.03cm (compared to 0.8–0.85cm for standard beans), width of 0.71cm, and thickness around 0.37cm—giving the bean a notably round and substantial form. Flavour-wise, Pacamara is known for vibrant, sometimes quirky acidity, with tasting notes that can range from biscuity to fruity. It often presents a thick, syrupy body and notable (oiliness or perceived richness), especially when grown at altitude in El Salvador or Guatemala.

How This Microlot Was Processed

The Ataisi microlot was processed using the washed (wet) method: after harvest, ripe cherries were floated to remove underripe or damaged fruit, then depulped to remove the outer skin. The sticky mucilage was broken down through controlled fermentation in water, before being thoroughly washed and spread on patios to dry in the sun. This method accentuates clarity, brightness, and the inherent characteristics of the Pacamara variety while maintaining a clean cup profile. It contrasts with natural or honey processes, which tend to emphasise sweetness and body over acidity and distinction.

What Makes Finca Ataisi Special

Finca Ataisi is located in the Izalco region of Sonsonate province, at an elevation of 1800m—a prime spot for high-scoring SHG coffees. The farm focuses on traditional, small-scale cultivation methods including 100% shade-grown production and hand-harvesting during the main season from November to March. The combination of altitude, varietal choice (Pacamara), and careful processing yields a coffee with a precise and layered flavour profile.

Frequently Asked Questions

What is Finca Ataisi and where is it located?

Finca Ataisi is a coffee farm situated in the Izalco region of El Salvador’s Sonsonate province, at an altitude of 1800 metres. It specialises in high-quality, small-batch SHG coffee production with traditional, shade-grown farming methods.

What is SHG coffee and why does altitude matter?

SHG stands for Strictly High Grown, indicating coffee grown at 1200 metres or above. Higher altitudes slow down bean development, resulting in denser beans with more complex sugars and acids, which contribute to a richer, more nuanced cup profile.

What makes Pacamara coffee different from other varieties?

Pacamara is a hybrid of Pacas and Maragogipe, known for its large bean size (typically 17–18 mesh or higher), vibrant and sometimes complex acidity, and full body. It often has distinctive flavour notes like stone fruit, berries, and chocolate, with a rich mouthfeel.

How was this Ataisi coffee processed?

This coffee was processed using the washed (wet) method: cherries were sorted, depulped, fermented in water, washed, and then sun-dried. This enhances clarity and highlights the inherent characteristics of the Pacamara variety.

What flavours should I expect from this Salvadoran Pacamara?

Expect a cup with notes of strawberry, marzipan, chocolate, and cream—balanced with a creamy mouthfeel and a sweet, lingering finish typical of high-elevation SHG Pacamara.

Recommended FrontStreet Beans with Similar Profiles

For fans of the Finca Ataisi Pacamara, try FrontStreet’s Kenya Little Tomato—a washed Kenyan offering bright acidity, deep sweetness, and notes of tomato-like acidity with winey complexity. Or explore FrontStreet’s Jamaica Blue Mountain No.1, a classic washed coffee with balanced nuttiness, creamy body, and subtle chocolate tones. Both highlight careful processing and complex fruit profiles like the Ataisi microlot. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.