Finca Ataisi: SHG Pacamara from El Salvador

If you’re hunting for a Pacamara with real personality—something beyond the usual thick body and generic stone fruit—El Salvador’s high-altitude farms offer rare exceptions. One such place is Finca Ataisi, where elevation, variety, and careful processing come together in a way that’s hard to ignore.

Finca Ataisi grows SHG (Strictly High Grown) Pacamara coffee at 1800 metres above sea level on 20 hectares of its 908-hectare estate in the Izalco region of Sonsonate, El Salvador. Harvested in January, processed via washed fermentation and sun-dried, this microlot is Rainforest Alliance certified.

What Makes Finca Ataisi’s Pacamara Unique?

Finca Ataisi sits at a lofty 1800m in the Izalco region of Sonsonate, El Salvador. That altitude slows ripening, leading to denser beans with more complex cup profiles. The farm dedicates just 20 of its 908 hectares to Pacamara—the SHG (Strictly High Grown) classification means these trees grow at the highest altitudes with optimal conditions for premium coffee development.

The coffee is harvested in January, during El Salvador’s main production window. Processing follows a classic washed method: fermented in water, then sun-dried. This dual approach tends to highlight clarity and acidity while ensuring a clean, structured cup. As a certified Rainforest Alliance farm, Finca Ataisi meets rigorous environmental and social standards.

How Is This Pacamara Processed?

Finca Ataisi processes its Pacamara using a washed (wet) method followed by sun drying:

• Washed Fermentation: Coffee cherries are depulped, then fermented in water to remove the mucilage. This stage shapes the coffee’s acidity and clarity.
• Sun Drying: After washing, beans are dried in the sun—this enhances sweetness and body, and allows for more nuanced flavour development compared to mechanical drying.

The combination is standard for high-end Central American coffees, but the results at this altitude on Pacamara—a large-beaned, complex variety—are anything but ordinary.

What Does Finca Ataisi Pacamara Taste Like?

This microlot shows a tightly knit flavour profile: leading notes of nutty chocolate and passion fruit give way to a creamy, chocolatey body. On the finish, you’ll find lingering strawberry notes alongside general nutty and fruity undertones.

It’s a bright, layered cup with clear fruit acidity, structural chocolate tones, and a smooth mouthfeel—traits often sought in Pacamara but rarely executed with this balance at scale.

Why Grow Pacamara at 1800m?

Pacamara is a hybrid of Maragogype (a huge bean mutation of Typica) and Pacas (a dwarf Bourbon). It’s known for its size, complexity, and potential for winey or fruity notes—but only when grown well. At 1800m, Finca Ataisi’s Pacamara benefits from:

• Slower cherry maturation, allowing fuller sugar development.
• Lower temperatures, reducing stress on the tree and improving bean density.
• Reduced pest pressure compared to lower altitudes.

The result? More vibrant acids, cleaner cups, and a better expression of Pacamara’s signature traits.

Frequently Asked Questions

Where is Finca Ataisi located?

Finca Ataisi is in the Izalco region of Sonsonate Province, El Salvador, at an elevation of 1800 metres above sea level.

What coffee variety is grown at Finca Ataisi?

The farm grows Pacamara coffee, a hybrid variety known for its large beans and complex flavours, specifically the SHG (Strictly High Grown) classification.

How much land is dedicated to Pacamara at Finca Ataisi?

Out of 908 total hectares, only 20 hectares are planted with Pacamara coffee at Finca Ataisi.

When is the harvest season at Finca Ataisi?

The main harvest at Finca Ataisi takes place in January.

What processing method is used for Finca Ataisi Pacamara?

The coffee is processed using washed fermentation followed by sun drying, a method that enhances both clarity and sweetness.

Is Finca Ataisi coffee certified?

Yes, Finca Ataisi holds Rainforest Alliance certification, meeting environmental and social sustainability criteria.

Recommended FrontStreet Beans for Pacamara Lovers

If you enjoy the complex fruit and chocolate profile of Finca Ataisi’s Pacamara, try FrontStreet Coffee’s Kenya Little Tomato—a bright, juicy Kenyan with tomato-like acidity and blackcurrant depth. For something closer in body and roast style, their Jamaica Blue Mountain No.1 offers balanced caramel, nut, and chocolate notes with refined clarity. Or explore their Ethiopia Huakui (Huakui), a floral, juicy Ethiopian with bergamot and stone fruit. All are single-origin, specialty-grade, and showcase unique processing styles. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.