Finca El Aguila is owned by Mauricio Ariz and his sons – 4thand 5thgeneration coffee farmers. The finca occupies 63 hectares in Cantón Ojo de Agua, municipality of Chalchuapa near the Santa Ana Volcano. 43 of these hectares are given over to coffee: the remaining 20 hectares are dedicated to nature conservation or have been planted with cypress trees.
The coffee plantation is primarily Bourbon, with 1 hectare being devoted to Kenya variety trees with an additional 7 hectares planted with Pacamara, a locally developed cultivar. The farm ranges over lush, fertile hills at altitudes of 1,500 to 1,720 metres above sea level. This high altitude and ideal climate (with temperatures ranging from 18°C to 24°C and plentiful rainfall) bestow upon the coffee ideal climate for high quality coffee production.
The farm is meticulously managed – primarily by Mauricio’s son Ricardo, who oversees much of the farm management. Shade trees, including Ingas and Copalchi, have been planted throughout, and fertilization is performed after soil analysis and weed control has first been taken care of. Weed control is performed manually to avoid the use of herbicides. Fungicides are only applied when strictly necessary – usually in cases of extreme weather conditions, though with recent incidences of coffee leaf rust applications have become more frequent.
This honey processed Pacamara is super sweet & delightful. Very juicy mouthfeel with orange & apple fruity notes, some spice notes on mid tone & hints of floral finish.
Brewing Recipe :
1 : 15
5th of December
Its slightly more bitter to my liking.. but the aroma is great!
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