El Pacamaral farm was bought by Eduardo Francisco in 1984, however his coffee tradition started more than 100 years ago with his grandfather, Apolinario Magaña, in the highlands of Apaneca’s beautiful mountains.

Eduardo’s journey of breeding the Pacamara variety was not easy according to him. He says, “When our Pacamara needed to start being processed at the end of the 1980’s, I encountered some problems due to its larger bean size and the need to be processed and depulped separately. In the beginning, quantities were limited, so the mills were reluctant to accept the coffee”.

In 1990, “Sociedad Cooperativa Ahuasanta” from Ahuachapán signed a contract with Don Eduardo to process all of his Pacamara. Before this time, Eduardo Francisco processed his coffee at the “Cooperativa Los Ausoles” in Ahuachapán. In order to participate in the Cup of Excellence program, all the cherry pickers were gathered together and instructed on the necessity to harvest only perfectly ripe beans.

Don Eduardo Castro built an enormous water tank to bring this essential liquid to the population of the small village of San Juan de Dios. The Magaña family believes that their activity as coffee producers has, by tradition, been tied to the humanitarian help for their surrounding communities.

Other Characteristics:
Agricultural Practices: Conventional
Average Annual Precipitation: 2,300 mm (90.5 in.)
Average Temperature: 68°F
Type of Soil: Franco
Type of Shade: Mainly copalchí
Annual Production: (Average in 60kg bags) 1,150 bags
Mill where the coffee was processed: Beneficio Los Ausoles, Cooperativa de Cafetaleros Los Ausoles.