Located 1,800 – 2,000 metres above sea level, Finca La Pacaya is our award winning farm and the crown jewel in the MAVCOFFEE family. It was established as an exotic varietal farm where no expense nor variable would be left out in search of the highest quality coffee we can produce. In this case , clean natural Cup of Excellence processed coffees ranging from 86 to 90 pt sca and beyond.
Finca La Pacaya is also one of the 1st farms to produce outstanding geishas in El Salvador because the seed was purchased by MAV(our father) and Don Julio after a personal invitation by Sr. Francisco Serracín to visit the unique finca Don Pachi Panama.
The deal was tu purchase the seedlings under 2 conditions:
1. Find the perfect land in El salvador to recreate the Panamanian geisha that was so thought after .
2. To share the seed , so El salvador could have a new varietal that could resist rust and yield new paradigmas of sensorial in the Salvadorian cup.( Rust is currently attacking our traditional Bourbon, Pacas and Pacamara trees . More resilient varieties and sustainable ways to produce high cups in score where needed and looked for )
Im proud to say MAV was the 1st geisha to win in El Salvador COE, but the same seed we sold to our peers competed on the next years by our side and that makes us happy . We all win when el Salvador coffee wins as an origin.
The farms Geisha has won three consecutive times at El Salvador's Cup of Excellence and a presidential award:
2020: Geisha 4rth place 89.16 : The third top price per pound for an 89.16-scoring natural process Geisha from Finca La Pacaya. (first one ever in COE)
2021: Geisha 6th place 89.30 : But wee raged in score
2022: Geisha 4th place 90.07 : Back to 4rth place and up in score.
We have retired the Geisha From COE and wish to find the right client for these highly valued beans.
Beyond a seed, Coffee needs exeptional conditions all year round to be able to bear a fruit that is representative of the harvest we want .
To do this we closed in and old Pacaya palm farm that was located at 1800 to 2000 meters above sea level. (Where its name comes from). This location was ideal as it allowed us to plant 20 % of the farm and leaving a virgin 80% to generate and preserve the weather conditions and soil needed for this coffee during the production cycle.
In terms of collection and processing , things are also done with much care and thought.
Our process for selecting the best beans starts by identifying the internal sucrose levels, and are handpicked for their ripeness. The beans are further filtered through sieves for size uniformity, floated in water to revalidate sucrose levels and dried before being anaerobically fermented for 48 hours in barrels manufactured and designed by them. The beans are later dried inside a greenhouse for a controlled and stable temperature of 30°C ± 5°C. The temperature is checked every 30min with an infrared thermometer and shaded if the mass temperature exceeds their parameters. The beans are dried until they reach 10.5% humidity and packed in Grainpro bags for storage.
