Nelson Flores

Nelson Flores

Pacamara Variety

La Palma, El Salvador

dark chocolate, clementine, cherry

Washed Process

Fresh off the grind we are smelling dark chocolate and hints of darker fruit. The chocolatey notes carry into the cup as well and are joined by notes of cherry and a clementine like acidity.

Archived: 11.10.25

Experience

Comfort

Adventure

Roast Level

Light

Medium

Nelson Flores

PRODUCER

Since 2024

RELATIONSHIP

1631 masl

Elevation

Sweet, balanced, and just right for the cooler days of fall!

Our last coffee from El Salvador this year is a tasty treat from Nelson Flores, who grows this pacamara lot on his farm Las Mercedes.  Due to the remoteness of Nelson's farm, the washed process happens in two phases. After picking, the coffee sits in cherry for about 15 hours.  They are then pulped and transported by horse a few km downhill, where the seeds, still covered in mucilage, are left to ferment for 24 hours before being washed. Resting the picked cherry before de-pulping, followed by an extended fermentation leads to a more intensely fruited, but not overly fermented cup. Slightly unconventional processing? Yes, Delicious results? Absolutely!  

Transparency

1Spot purchase

“Spot” is coffee in an importer’s inventory they have not sold. When we need to fill gaps in our contractual and relationship purchases, we buy spot. Of course, we are always open to spot becoming relationship purchases, and sometimes they do.

2Contract purchase

Most of our purchases are contractual, meaning we have made a commitment to purchase the coffee before it arrives in the US. In general contracts are meant to build security for the producer and importer, and to help us make sure we have the coffee we need to share with you.

3Repeat purchase

We are proud of the fact that many of the coffees we purchase are repeat purchases, and have been for years. Most producers, especially from Central and South America, can count on us purchasing their coffee year after year.

4Visits

We’ve met, and have an ongoing relationship with the producer. At a minimum, they have visited us at Sweet Bloom, or we have visited them on the farm. As the relationship deepens, we build our understanding of:

1) challenges faced from one year to the next
2) sustainability practices on the farm
3) how the farmer is caring for their staff
4) ways in which we can support projects the farmers have implemented on the farm and in the community