The Pacamara beans are a sub-species of the gourmet Arabica coffee plant. It originated In 1958, when a rare and unique hybrid strain was created between the famous “Maragogype” (known for it’s huge bean size) and the “Pacas” (a variety of smaller round beans), now known as Pacamara. The coffee grows between 1200 and 1750 meters above sea level, high in the Apaneca-Ilamatepec Mountains in the Northwest corner of El Salvador (near Guatemala).
This coffee plant has large leaves, fruit and coffee beans and offers aromatic notes of dark chocolate, smoke and hints of floral. The taste of this coffee is moderately bold with no bitterness, an elegant acidity with good substance and a touch of freshness. In conclusion. It gives a well rounded, well balanced cup that will delight you with its distinguished finish. Enjoy this full bodied coffee with high sweetness and brown sugar with some earthiness. It has tones of malty chocolate and cocoa when milk is added.
This Pacamara is especially processed using the honey method, which means that the outer skin and pulp layers of the coffee cherries (the name of the plant’s fruit) is removed, but all or some of the sticky fruit residue called “mucilage” is allowed to dry on the bean and later removed by machine along with the parchment skin.
Watch this short video demonstrating the honey dry process method.