El Salvador - Oscar Aguilar

The Cup: Praline and oolong tea with pome flavors. Syrupy sweetness and tart acidity.
Roast: Light
Region: El Salvador
Source: Oscar Aguilar - Finca la Vegona
Varietal: Pacamara
Altitude: 1375 MASL
Processing Method: Honey

Oscar Aguilar's Finca La Vegona represents a dedicated microlot operation nestled in El Salvador's Chalatenango highlands, where elevation and volcanic soil create ideal conditions for specialty-grade arabica production. The farm's modest footprint of approximately 4,500 coffee trees is complemented by citrus cultivation, a traditional intercropping practice that provides shade and soil enrichment while diversifying farm income.

Aguilar's signature honey processing technique involves selective pulping that leaves the fruit mucilage intact on the bean, a labor-intensive method requiring precision and timing. The coffee then rests on African drying beds for 16 to 24 days, allowing enzymatic activity to develop complex fruit-forward characteristics and enhance the natural sweetness inherent to the varietal. This extended fermentation and drying window demands careful monitoring and turning to ensure even moisture reduction and prevent defects.

Despite the operational challenges posed by seasonal labor constraints during harvest—a widespread issue affecting Central American producers—Finca La Vegona maintains rigorous quality protocols. The resulting cup exhibits the hallmark brightness and fruit complexity of properly executed honey-processed coffees, with balanced acidity and a full body that reflects meticulous post-harvest craftsmanship.