Salvador La Dalia
Code: 2495/250 2495/251 Choose variantProduct detailed description
Roaster’s Comment: “Pacamara is a very interesting variety, and this natural processing from La Dalia farm turns it into an incredibly sweet experience! Whether you enjoy it as a filter coffee or as an espresso, I believe you’ll fall in love with its creamy body just like I did!”
Country: El Salvador
Region: Ahuachapán
Farm: La Dalia
Variety: 100% Arabica Pacamara
Processing: Natural
Altitude: 1350–1450 m.a.s.l.
Harvest: August 2025
Flavor Profile: Moroccan spice cookie, Vanilla, Plum frgál pastry
Recommended Preparation: Sweet filter or creamy espresso
The Story Behind Our Connection with the ADHD Institute: https://www.dos-mundos.
In the heart of the Apaneca mountain range in western El Salvador, near the Guatemalan border and only 40 minutes from the ocean, the Guillén family has been growing coffee for five generations. They mainly focus on Bourbon and Pacamara varieties, though they also cultivate smaller amounts of Geisha. Across their four farms – San Antonio, La Dalia, El Mercurio, and Santa Teresa – they produce around 900 quintals of coffee annually, equivalent to approximately 592 bags of 69 kg each. That is slightly more than two full coffee containers per year.
José Guillén, currently representing the fifth generation of coffee growers in the family, first gained recognition in 2016 at the “Best Of El Salvador” competition. It had only been three years since the family transitioned from commodity coffee to specialty coffee, yet they were already receiving awards and beginning to see the success of both their bold decision and the risks they had taken. In 2019, the family built a cold room facility, allowing José to carry out precise and controlled anaerobic fermentations for his exceptional coffees.
La Dalia farm itself covers 16 hectares at an altitude of 1,500 meters above sea level. Seven hectares are planted with Pacamara coffee trees thriving on steep slopes with clay-rich soil under the shade of cedar, mahogany, and pepeto trees. The farm is planted with approximately 60% Bourbon and 40% Pacamara.
Our lot is a naturally processed Pacamara distinguished mainly by its exceptionally large beans — at first glance, you can immediately tell this coffee is something special! Thanks to the controlled and slow drying process, you can fully enjoy the wonderfully creamy body this coffee offers.
Additional parameters
| Category: | Coffee |
|---|---|
| Taste preference: | Full-bodied coffee |
| Type of preparation: | Espresso, Filters |
| Země původu: | Salvádor |
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