EL SALVADOR SANTA ANA PACAMARA
orange, black tea, caramel, lemon
"Santa Ana Pacamara blew our team away at first sip. The first thing that sparked our attention was the beautiful orange aroma right before the first sip. This coffee has a delightful black tea mouth-feel with notes of caramel in the body and a lemon citrus after-taste."
Origin: El Salvador
Elevation: 1400 Meters
Roast Level: City - ROAST LEVELS
These 15 bags of Pacamara come from a group of 25 producers between Santa Ana and Chalatenango. This comes to us by way of a small export operation in Metepán, a project spearheaded by Alejandro Valiente who works with a handful of small producers in these regions. A lot of labor goes into processing small batches from each contributing farmer separately in order to build lot separations according to different quality tiers. This lot is a traditional wet process, undergoing 28-36 hours fermentation time before being laid to dry on shade-covered, raised beds for another 2-3 weeks. Farms are 2-4 hectares on average and span a moderate altitude range of 1250 to 1400 meters above sea level. Pacamara is a cross between two natural mutations of Typica and Bourbon lineage, Pacas and Maragoype. It's easily recognized by its large bean size as well as complex cup profile. Often yielding tea-like flavors and fruited sweetness, Pacamara cultivars often rank high in the cup of excellence competitions. This is one of two Pacamara lots we will have available this year from Alejandro, along with a Pacas separation from this same project.