At Finca La Luisa, the pacamara plants are a testament to the power of collaboration, perseverance, and adaptation. In 2015, Juan Pablo received the pacamara seeds from a friend in Guatemala who, in turn, got them from a grower in El Salvador. It took three years before the first cherries appeared, but they were a great disappointment due to the unfavorable planting location. Planted near a cold, muddy riverbank with too much shade, the entire lot was lost. However, Don Juan managed to save some of the seeds and replanted them in a better area with ample sun exposure, better soil, and a different microclimate. It took another three years to produce enough cherries to harvest, and the result was exceptional! The quality of the pacamara coffee is impressive, with complex flavor notes that coffee enthusiasts expect. After seven years of effort, this coffee is now being offered in the world.