EL SALVADOR | HONEY
SINGLE ORIGIN | OMNI ROAST
250GM | 1KG WHOLE BEAN + GROUND OPTIONS
WE TASTE: BUTTERSCOTCH, PLUM, VANILLA, DARK CHOCOLATE
PRODUCER: FEDERICO PACAS LOPEZ
FARM: CAFÉ TUXPAL
ORIGIN: SANTA ANA | EL SALVADOR
VARIETY: RED BOURBON
PROCESS: HONEY
ALTITUDE: 1,000 - 1,650 MASL
The history of Café Tuxpal traces back to 1905, when José Rosa Pacas
bought his first farm in the Apaneca-Ilamatepec Mountain range - Finca
San Rafael. A still active volcano in the west of the country, Ilamatepec
does not only provide a rich and fertile soil, but also a microclimate with
dry winters and warm summer in a country dominated with tropical
weather. José planted coffee trees from the Bourbon varietal, and, a few
generations later, coffee still runs in the family blood.
Federico Pacas Lopez, owner of Café Tuxpal, is the great-grandchild
of Fernando Alberto Pacas Figueroa - Papa Beto. Over the years, the
different farms and lands have been divided across the family branches.
Federico Pacas Diaz - the father of the current owner - inherited Finca
Santa Petrona from his mother in 1989, and purchased the same year
Finca El Rosario, a 28-hectare farm in Santa Ana. Over the years, he
developed the business and installed a wet-mill to gain experience and
independence in processing his cherries. When Federico’s son, Federico
Pacas Lopez, took over the business in 2012, Café Tuxpal was made of six
farms, a wet mill and a dry mill.
Utilising coffees from within the family farms, and leaning on Federico’s
expertise - together we have crafted three exclusive lots for Volcafe that
represent a great entry point into what El Salvadorian coffees are famed
for.
These ‘Classic’ bourbon blends, processed 3 different ways have been
created to suit a variety of roaster needs making them excellent value and
versatile blending options..
Café Tuxpal is involved in the entire coffee supply chain: farming,
processing, exporting, roasting and coffee shops. In addition to
processing the cherries from its own farms, Café Tuxpal also buys
cherries from neighbourhood farmers. Lots are as much as possible kept
and processed separately to let the coffee express its intrinsic flavours.
SINGLE ORIGIN | OMNI ROAST
250GM | 1KG WHOLE BEAN + GROUND OPTIONS
WE TASTE: BUTTERSCOTCH, PLUM, VANILLA, DARK CHOCOLATE
PRODUCER: FEDERICO PACAS LOPEZ
FARM: CAFÉ TUXPAL
ORIGIN: SANTA ANA | EL SALVADOR
VARIETY: RED BOURBON
PROCESS: HONEY
ALTITUDE: 1,000 - 1,650 MASL
The history of Café Tuxpal traces back to 1905, when José Rosa Pacas
bought his first farm in the Apaneca-Ilamatepec Mountain range - Finca
San Rafael. A still active volcano in the west of the country, Ilamatepec
does not only provide a rich and fertile soil, but also a microclimate with
dry winters and warm summer in a country dominated with tropical
weather. José planted coffee trees from the Bourbon varietal, and, a few
generations later, coffee still runs in the family blood.
Federico Pacas Lopez, owner of Café Tuxpal, is the great-grandchild
of Fernando Alberto Pacas Figueroa - Papa Beto. Over the years, the
different farms and lands have been divided across the family branches.
Federico Pacas Diaz - the father of the current owner - inherited Finca
Santa Petrona from his mother in 1989, and purchased the same year
Finca El Rosario, a 28-hectare farm in Santa Ana. Over the years, he
developed the business and installed a wet-mill to gain experience and
independence in processing his cherries. When Federico’s son, Federico
Pacas Lopez, took over the business in 2012, Café Tuxpal was made of six
farms, a wet mill and a dry mill.
Utilising coffees from within the family farms, and leaning on Federico’s
expertise - together we have crafted three exclusive lots for Volcafe that
represent a great entry point into what El Salvadorian coffees are famed
for.
These ‘Classic’ bourbon blends, processed 3 different ways have been
created to suit a variety of roaster needs making them excellent value and
versatile blending options..
Café Tuxpal is involved in the entire coffee supply chain: farming,
processing, exporting, roasting and coffee shops. In addition to
processing the cherries from its own farms, Café Tuxpal also buys
cherries from neighbourhood farmers. Lots are as much as possible kept
and processed separately to let the coffee express its intrinsic flavours.
