La Fany - El Salvador

Drink a lot of coffee? The 1 kg bag works out at 65,00 €/kg, 12 % less than the 250 g bag (74,00 €/kg).

• Origin: Apaneca, El Salvador
• Farm: Finca La Fany
• Producers: Carmen and Rafael Silva
• Harvest: 2025
• Process: Washed
• Altitude: 1,400–1,550 masl
• Varietal: Pacamara

Tasting notes: Milk chocolate, peach and floral.

ABOUT THE FARM

Finca La Fany was founded by Fabio Morán in the early 20th century. Named after one of his ancestors, it has been passed down from generation to generation and is deeply rooted in family tradition. Today it is run by Rafael Silva and his wife, Carmen Silva. La Fany remains committed to its neighbouring communities, providing stable income and drinking water to local homes. The family's dedication, together with the growing conditions of the Apaneca-Ilamatepec range, produces coffees of real quality and character. This fully washed Pacamara lot reflects the region's terroir and the experience of the generations behind the farm.

In 2006 Rafael began replanting part of his Red Bourbon, then the traditional variety in El Salvador, with Pacamara, a variety that has consistently shown excellent cup quality. The farm lies between 1,450 and 1,550 metres above sea level, where cool temperatures let the cherries ripen slowly. This slow ripening gives sweeter, denser beans with fully developed flavours. La Fany also puts a strong focus on protecting the environment; one initiative is a vermicomposting nursery whose compost supplements other fertilisers and improves soil health naturally.

Ripe cherries are carefully hand-picked and taken to the family mill, Beneficio San Pedro, where they are sorted on arrival. The selected cherries are pulped and thoroughly washed to remove the mucilage. The parchment is then spread evenly on raised beds to dry, and workers turn it often so it dries evenly.