Los Pirineos Pacamara 161,-
Gilberto is currently one of the farmers in the world with the most Cup of Excellence awards which is mainly due to his very tasty Pacamara coffees. The Pacamara cultivar is a crossing between Margogype, which is a big tree that produces very large coffee beans and cherries, and the dwarf mutation of Bourbon named Pacas, hence the name Pacamara. This cultivar was developed in El Salvador and Gilberto's farm was one of the trial farms for the development of the cultivar. It can be a challenge to find good Pacamara cultivars as there were several different generations released in the past and not all of them are stable and tasting great. Gilberto has been planting Pacamaras that we know taste great and this is the first year in a while that we have bought some. I specifically asked to separate the best lots he had as we wanted to compete with his Pacamara in the 2018 Nordic Roaster Competition in the Pacamara category. Unfortunately the coffee arrived last minute so we decided to compete with a Pacamara from the Caballero family instead which in retrospect we don't regret as we won the competition. Nevertheless, this is still a great tasting Pacamara with chocolaty and fruity notes and with a not too intense acidity. It is for sure a great representation of a tasty Pacamara from El Salvador.
Chocolate, almonds & red berries
February - March 2018
Tecapa-Chinameca, Usulutan, El Salvador
1450 - 1500 masl. under mixed shade.
All cherries are selectively picked by hand. Unripe and damaged cherries are removed by hand from the ripe cherries before processing. After de-pulping the mucilage is removed with a mucilage remover which is a centrifuge that removes the mucilage without any fermentation taking place. After the mucilage is removed the parchment coffee is soaked in clean water over night. After soaking the coffee is dried for about 30 days on raised beds covered with shade while constantly being turned to ensure even drying. All processing and drying is executed at Gilberto’s impeccable mill at the top of the Tecapa volcano.The coffee was stored and shipped in vacuum packed bags to ensure we receive the freshest possible product.