We are the only Australian importers of the unique Pacamara Natural Arabica coffee from Santa Leticia farm in El Salvador. 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, creamy cup that will delight you with its distinguished finish that is long lasting. Enjoy this full bodied coffee with high sweetness and brown sugar with some earthiness. It has fruit tones of orange, peach and melon.
This Pacamara has been dried through the Natural Process (aka Sun-Dried or Dry Processed), a method where the fruit is instead picked when ripe and allowed to dry completely around the seed before being removed. Naturals tend to have more fruit and fermented flavors because the bean has more time to interact with the natural sugars from the cherry as enzymes break down the mucilage around the bean. Natural processing is a technique for preparing coffee used in ancient times and practiced in some cultures but in limited applications as there are many who believe this process actually has the potential to create the most flavourful coffees and can match washed coffees for clarity, providing some more interesting notes and characteristics as well.