El Salvador | Los Chaguites

by kava.family

95,00 kn
Chaguite is a word in the indigenous náhuat language, meaning a place with water and/or mud. However luckily during our visit in this area we had no rainy conditions. We started from the beautiful, colorful town of La Palma, around 2 hours from San Salvador, towards what our friend Jorge Cruz likes to call “the end of the world”. A very steep asphalt paved road quickly turns into a very steep dirt road with several difficult turns. Even a 4x4 pickup needs to be handled well to make it up there. 

Having passed by and greeted several coffee producers at their houses and small wet mills we reach a small plane by the side of the road with long drying beds, all covered with freshly harvested coffee cherries and fresh honey and parchment coffee. Here producer Armando Aguilar, a friendly and very humble man is drying Pacas and Pacamara from his farm at around 1500-1700 m.a.s.l. When we later cupped his coffees we were amazed by the sweet and complex, expertly processed lots, truly some of the best of the region.

Although the most challenging part of the road is behind us at this point, it is still a 40-50 min ride to our next destination - El Izotal. Here at one of the most remote regions of the country Don Alfonso Pineda bought a piece of land in 2012 and subsequently began planting Pacas and Pacamara. The father of 4 is a coffee producer for 30 years, but this farm at altitudes up to 2000 meters provided the perfect condition for producing coffees with very complex and elegant flavour profiles. The downside of those ideal climatic conditions is of course the remoteness, Don Alfonso tells us. This also affects the communities around, which Don Alfonso describes as very poor, but extremely reliable and honest. In the first years he paid for a teacher to go up and give classes to the kids, and now after asking around, the government is finally employing a teacher there. The next projects are getting electricity, sanitary facilities and potable water to El Izotal - not to forget improving the access roads. The ripening of the coffee cherries here is very slow, the last picking can be only in May. The quality however is excellent, with complex berry and tropical fruit notes.

The lot we bought is a blend of two Pacamara Naturals - one by Armando Aguilar, who actually processed this varietal from his farm La Bendición as a natural for the first time in 2021, and one by Alfonso Pineda from El Izotal. In the cup we find a very fruity and slightly winey coffee with lots of berry notes, cherry and hints of tropical fruits.

( Pacamara is a cross between the Pacas and Maragogipe varietals carried out by the Salvadoran Institute for Coffee Research under the direction of Ángel Cabreras in 1958. The goal was to combine the excellent cup quality ( and large cherry and bean size ) of Maragogipe with the hardiness and higher yield potential of Pacas. It took 30 years until the new varietal was released to farmers in El Salvador and until now it is not stable from generation to generation, meaning that in a lot of newly planted Pacamara trees there will always show up a few of their parent trees. The cup quality however is excellent, especially from farms in El Salvador and Guatemala. )
Images by: Tobias Berg @poor_over

Producer: Alfonso Pineda and Armando Aguilar

Region: Chalatenango

Altitude: 1500 - 1900m

Variety: Pacamara

Process: Natural

Taste notes: Strawberry, tamarind, blackcurrant

WEIGHT: 250g


We've made our packaging extra nice for you to re-use or recycle. 


Swift, flexible and reliable. We ship coffees from our warehouse twice a week.

Delivery times

EU up to 5 working days for most countries. Croatia within 24hrs after shipping.