Salvador, Los Angeles by Mia Coffee is a complex and sweet filter coffee that deserves your attention. The very first sip brings honeyed smoothness, clearly discernible peach juiciness, and elegant accents of dried fruit. The profile is focused and refined, ideal for filter coffee, where its purity, concentration, and long, well-rounded impression immediately classify it as "worthwhile" in your taste buds.
This coffee comes from the Los Angeles farm of the same name in the Los Naranjos canton (Ahuachapán region, El Salvador). It is grown on 14 hectares of fertile land and, in addition to Pacamara, Bourbon, Geisha, Pacas, and Catimor varieties are also cultivated. The bushes thrive in the scattered shade of taller trees, which protect the soil and stabilize the microclimate at altitudes of 1,400-1,700 meters above sea level. The farm follows the principles of RENACER Field School, a program focused on sustainable and regenerative agriculture. Regular soil analyses help maintain its balance and long-term fertility. At harvest time, up to 115 workers from the surrounding area are employed, and the harvest is carried out manually and selectively, i.e., only fully ripe cherries are picked, so that the highest quality raw material is used from the outset.
After harvesting, the coffee is transported to Beneficio San Rafael, a processing mill located between El Pilón and Cerro Águila at an altitude of 1,450 meters above sea level. Here, the cherries undergo careful sorting, washing to remove impurities, and then processing using the dry (natural) method. The fruits are dried whole, turned regularly, and protected from adverse weather conditions to ensure that drying proceeds evenly and without defects. The target moisture content of 10.5-11.5% is strictly monitored, which is crucial for the stability of the lot and its safe storage. This thoughtful process ensures that high-quality Pacamara, ready to shine in any filtered preparation, is packaged.
- Altitude: 1,400–1,700 m above sea level.