Liquidambar Farm (Pacamara)
Farm Story
The Liquidambar Farm is located in an area inhabited largely by the indigenous Xinca people and known for its pottery that features traditional ethnic designs. Within the property, coffee and dairy farming are managed by two brothers, with Ermel dedicating many years to coffee production.
In 2017, during a difficult period of falling coffee market prices, they purchased a mechanical depulper through a local producer cooperative, but the results were disappointing. That same year, Ermel attended a Good Coffee Farms (GCF) seminar and was deeply impressed by their innovative approach. This encounter led him to join the GCF movement.
In his first year (2020), he participated as a beginner-level member, contributing to a blended lot with other farms for export to Japan. By 2021, however, he transitioned to producing a single farm lot and became more committed to GCF’s principles. Today, he proudly presents his first Pacamara Natural Process lot and is filled with anticipation for the new opportunities this world of specialty coffee brings.
About this Lot
This year brought abundant rainfall during the wet season, but because it was an off-year for the farm, Liquidámbar's harvest was only about 60% of last year’s volume. Since we do not rely on heavy fertilization to boost yields, we are naturally affected by the production cycle. However, instead of focusing on quantity, we decided to improve quality this year by introducing African drying beds. We also conducted two small production tests using Pacamara and Geisha varieties. My dream is to produce coffee that can stand alongside the world's best, and this is a significant step forward. A visit from a Japanese roaster was also incredibly motivating. What made me happiest, though, was seeing how much joy it brought my son, who will one day take over the farm.
Farm Information
Production Area: Jalapa, New Oriente
Town: San Pedro Pinula
Altitude: 1700–1800m
Farm Size: 14 ha
Varieties: Catuai 90%, Pacamara 5%, Geisha 5%
Shade Trees: Shade-grown
Pesticide Use: No insecticides or herbicides; fungicides used only up to 4 months before harvest for rust prevention
Production Information
Harvest Date: January 27, 2023 (One-Day Lot)
Brix Level: 21%
Depulping Method: N/A
Fermentation Style: Anaerobic Fermentation
Fermentation Time: 140 hours
Fermentation Environment: Anaerobic, in sealed bags
Drying Method: 23 days of drying
Drying Environment: Shade-covered patio
Dry Mill: SCAA protocol
Screen Size: 14–18
Packaging: Ecotact
Product Information
Grind Options: Whole beans or medium grind
Shipping Timing: Ships approximately 1–3 days after roasting
Storage Instructions: Keep in a cool, dry place away from direct sunlight and humidity
Usage Note: Use as soon as possible after opening
Best Before Date: 90 days from the roast date
