El Salvador, El Batallón

Unit price per

Roasts and ships Monday through Thursday.

  • We Taste: Caramel, Grapefruit, Orange
  • Process: Natural
  • Varietal: Pacamara
  • Elevation: 1,200 - 1,400 masl

One of coffee’s many characteristics that adds nuance is varietal. Just like apples or tomatoes, there’s a lot of variety in coffee varietals. Some coffees end up being a blend of a few varietals, but here we have a lot that is purely the Pacamara varietal.

El Batallón is a lot of 100% Pacamara beans from the farm, El Naranjito. The area where this Pacamara cultivar is located is privileged, totally protected from the strong winds and direct sunlight. It is also surrounded by untouched forests that provide the trees with great amounts of natural nutrients and minerals. Mapache's team of coffee pickers delicately select the ripest cherries to ensure longevity and continual protection. At the processing station, the coffee is floated and then spread over moveable drying beds. The coffee is then monitored constantly for 25 days to ensure even drying. This lot of bronzed-leaved Pacamara is 4 years old and produces a coffee with hints of caramel, grapefruit and orange.

Where is it from?

Mapache Coffee is a fifth-generation company known for refurbishing farms and bringing them back to life to be productive and sustainable. They’re the owners of El Naranjito, the farm from which this coffee comes from. Mapache Coffee employs over 125 locals year-round, but during harvest season, their staff swells to 600 people who work together to build coffee nurseries, replant at Mapache’s six farm properties, and process the perfectly ripe cherries that come from them.

Mapache maintains a strong commitment to the well-being of the coffee forests, ensuring that every farm has a canopy protecting the coffee plants and soil. Their modern wet mill uses limited amounts of water during the washing process, then recycles and reuses that water in the same process. All the remaining pulp from the wet milling process is incorporated back into the farms as compost, returning key nutrients to the soil.

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