This new coffee brings back memories of our first attempt in roasting this varietal back in July 2012. Pacamara is a hybrid of 2 coffee varietals - pacas and maragogipe created in El Salvador back in the 1950s. It has a bigger bean size but the sizes also tend to be more uneven due to its hybrid nature. 3 years ago, we were cracking our heads roasting Pacamara for the first time. It is a little more challenging than other varietals like bourbon, caturra and others. It takes a while to nail down the roast profile which we feel work best for the coffee. However when you hit the right note, the complexity, brightness, sweetness and body all comes through to create a very enjoyable cup.
During our visit to Los Pirineos in March this year, we cupped probably 50+ coffees of different bean varietals, different processing, different drying, many experimental lots. Then one cup came up as a surprise as its flavour was quite unlike the “usual” Pacamara we have tasted. It was super sweet, clean and bursting of fruity tones. We shortlisted this cup on the cupping table and turned out that that coffee was a semi-washed Pacamara. This is a cup that we are keen to highlight the spectrum range of coffees flavours for different varietals. Certainly one for those who are keen to try an unusual coffee!
In the cup, look out for a burst of fruit tones of grapes, nectarine and oranges that is complemented nicely by a good body. As the cup cools, the brown sugar and caramel sweetness is rounded up with a long black tea finish.
- Producer: Mr Gilberto Baraona
- Region: Tecapa-Chinameca, Usulutan, El Salvador
- Varietal: Pacamara
- Altitude: 1480m asl
- Processing: Semi-washed. The cherries are depulped, with 10-20% of mucilage remaining and dried on African raised beds in full sun for 20-22 days with cover at night.
Available in store or on web.