Overview

This Pacamara comes from Finca Los Papales, a family-run farm where coffee growing has been passed down through generations. The López family oversee every stage of production, from cultivation through to milling and export, with a focus on quality, traceability and protecting the farm's biodiversity. This lot underwent 72 hours of sealed fermentation before being washed and slowly dried on raised beds. The result is a silky, sweet cup, with notes of mango, toffee and baked peach.

The story

The family's coffee-growing history dates back more than 100 years, when Mr Vicente López established their first farm. Today, the López family continue his legacy, operating two farms: Los Papales and Betania.

Spanning approximately 210 hectares, Finca Los Papales sits at 1,300–1,500 MASL on the slopes of Mount Chimborazo, around 5km from Jinotega city.

The farm is also an important part of the local community. It provides permanent employment for around 120 people, rising to approximately 450 during harvest. Beyond coffee production, the family support the surrounding community through free education at their onsite school, which serves around 65 children, daily meals for pupils and free access to healthcare.

Production process

Ripe cherries are hand-sorted and floated to remove immature or defective fruit before being placed in sealed tanks for 72 hours of fermentation. Following fermentation, the coffee is washed and spread across raised drying beds beneath shade structures, allowing for slow and even drying.

Once the coffee reaches its target moisture content, it is taken to the estate's own dry mill, where it is prepared for export.

Our relationship

We purchased this coffee through Falcon Coffee, who work directly with the López family. This is the first coffee we have sourced from the family, and we hope it marks the beginning of a long-term purchasing relationship.

Harvested between January and late March 2026, the coffee arrived in the UK in August 2026.