Santa Sofia has been in the Pacas family for over 100 years and 4 generations, now currently owned and managed by Ernesto Pacas Diaz and his wife, Blanca Estela. Santa Sofia was previously part of a larger farm named San Rafael, which of note as being the origin of the “Pacas” variety, a natural mutation of Bourbon. On the farm, you can find Inga trees planted throughout with the coffee to act as natural shading. Coffees from Santa Sofia are a testament to the never-ending pursuit of quality that the Pacas family apply to all their farms, with lots regularly placing highly in the annual El Salvadorian “Cup of Excellence” competition. Lots from the farm and processed at the Vivagua mill also owned by the Pacas family, allowing for full vertical integration and control.

Brew Method

18 grams of freshly ground coffee / Timer for 28 - 32 seconds / Pull 37 - 39 grams of liquid espresso / Grouphead at 200 - 201°F / 9 bars at machine gauge