Blood orange, mango, clear honey
Our second season of coffees from Federico Pacas and this one is a naturally processed (dried in the skin) Pacamara from his farm San Jose. El Salvador was our first ‘origin’ trip back in 2016 and the Pacas families Cafe Tuxpal Beneficio (mill) on the Santa Ana Volcano was a highlight. This Pacamara plot was planted in 2015 and is entirely shade grown at one of the higher altitude areas of the farm. The surrounding Inga shade trees make sure that the microclimate rarely exceeds 16C, keeping the soil at a desired humidity for a longer period, causing a very slow ripening and sweeter cherries.
All coffee from the farm is carefully harvested by hand and meticulously sorted before being delivered for processing to the farm’s own wet mill, Beneficio Tuxpal. Here, a second sorting takes place before being placed to dry on African beds where it is turned regularly to ensure even drying.
This is a standout El Salvador coffee. Super sweet and tropical flavour notes. For us, tangy blood orange up front, with sweet mango and a clear honey finish.
This year we have both this Natural Pacamara and a Black Honey Pacas from the same farm Finca San Jose. If you order both you'll get a 10% discount automatically applied.