Story
Prior to 1983, the land that now constitutes Finca Santa Ana was used as a farm to cultivate and harvest trees for lumber. In 1983, Roberto Diaz (Fernando Diaz’s father) acquired the land and transformed it into Finca Santa Ana, envisioning a different purpose for it. After decades of hard work, Finca Santa Ana has dedicated itself to specialty coffee and the exceptional quality of its founder. When the third wave of specialty coffee emerged in the mid-2000s, he discovered his niche and focused on producing high-quality coffee from micro-lots for specialty roasters.
Following the passing of Roberto Diaz in 2012, Fernando (Nando) and his sister Maria Olga took over the agricultural and processing aspects of the farm. Prior to their father’s passing, the children had not been involved in the farm. During family gatherings, the conversation about the farm often went unanswered, as none of the siblings were interested in the operation. They had all established successful careers elsewhere.
Their father was deeply disappointed that none of his children shared his passion for the farm that had brought him so much pride. After his passing, Fernando realized that it was time for him to step up. Initially, he intended to learn the farm’s management and then hire an agricultural manager to oversee its operations. However, in the process, he discovered the peace and tranquility that the land offered and shared these experiences with his family. The next generation was now involved in the farm’s management.
The Variety: Pacamara
Pacamara is a unique variety renowned for its exceptional cup quality and unusually large seed size. While it can be found growing throughout Central America, it is primarily cultivated in El Salvador, where it frequently dominates the Cup of Excellence competition. The intention behind creating the Pacamara variety was to combine the best of both Pacas and Maragogype. Pacas are known for their high yield potential per acre, while Maragogype is celebrated for its exceptional cup quality.
Citrus and brown sugar in the fragrance give way to maple syrup sweetness, enhanced by the bright loquat and lively citrus zest. A round mouthfeel carries malt chocolate and orange marmalade into a lingering finish with a gentle citric acidity.
Guatemala Santa Ana Pacamara
Guatemala Santa Ana Pacamara
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Characteristics
Medium
Bright
Syrupy
Maple Syrup, Orange Marmalade, Loquat
Finca Santa Ana
Fernando Diaz
1,650 - 1,800 MASL
Pacamara
Washed
Santa Rosa, Guatemala
Story
Prior to 1983, the land that now constitutes Finca Santa Ana was used as a farm to cultivate and harvest trees for lumber. In 1983, Roberto Diaz (Fernando Diaz’s father) acquired the land and transformed it into Finca Santa Ana, envisioning a different purpose for it. After decades of hard work, Finca Santa Ana has dedicated itself to specialty coffee and the exceptional quality of its founder. When the third wave of specialty coffee emerged in the mid-2000s, he discovered his niche and focused on producing high-quality coffee from micro-lots for specialty roasters.
Following the passing of Roberto Diaz in 2012, Fernando (Nando) and his sister Maria Olga took over the agricultural and processing aspects of the farm. Prior to their father’s passing, the children had not been involved in the farm. During family gatherings, the conversation about the farm often went unanswered, as none of the siblings were interested in the operation. They had all established successful careers elsewhere.
Their father was deeply disappointed that none of his children shared his passion for the farm that had brought him so much pride. After his passing, Fernando realized that it was time for him to step up. Initially, he intended to learn the farm’s management and then hire an agricultural manager to oversee its operations. However, in the process, he discovered the peace and tranquility that the land offered and shared these experiences with his family. The next generation was now involved in the farm’s management.
The Variety: Pacamara
Pacamara is a unique variety renowned for its exceptional cup quality and unusually large seed size. While it can be found growing throughout Central America, it is primarily cultivated in El Salvador, where it frequently dominates the Cup of Excellence competition. The intention behind creating the Pacamara variety was to combine the best of both Pacas and Maragogype. Pacas are known for their high yield potential per acre, while Maragogype is celebrated for its exceptional cup quality.
Citrus and brown sugar in the fragrance give way to maple syrup sweetness, enhanced by the bright loquat and lively citrus zest. A round mouthfeel carries malt chocolate and orange marmalade into a lingering finish with a gentle citric acidity.
