Super sweet. Ripe pineapple and honeydew melon.
This coffee has special significance in a couple of ways. 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. Federico Pacas manages the mill and one of his farms is Santa Petrona which he uses for ‘special’ processes. This is the first year he’s processed this Anaerobic Honey Pacamara micro-lot.
The second reason this is special is that the Pacamara variety is a hybrid cross between Pacas and a Maragogype. Spot the connection ! Federico’s grandfather Fernando Alberto Pacas discovered a spontaneous mutation of the Bourbon variety and it was named after him. It’s taken a while to get Federico’s coffee on our list but good things are worth waiting for.
Take a look at this interesting article on Perfect Daily Grind on how Pacamara was discovered and why it's so special, straight from the horse's mouth, Federico himself.
This coffee was first depulped then placed in fermentation barrels with its sticky mucilage (honey) layer intact and held at a constant 18C for 60 hours. It was then taken to the raised beds for 35 days drying under shade. The Cafe Tuxpal QC team scored this a huge 89 points.
Earn yourself a little extra discount by ordering this alongside it's brother from Federico Pacas the Anaerobic Natural Bourbon. Get both and get yourself 15% off.