Description
El Sal Pacamara Honey Processed, what a treat! Giant screen size 18-22 beans.
Honey processed coffees are somewhere in-between washed and natural processing. It is the process of leaving some of the fruit on the beans during the drying. They can end up closer to a washed processed with a quick dry, or closer to a natural processed with a slow dry. This one is smack dab in the middle – little hint of a red fruit tone at lighter roasts but very clean and not as wild as the full natural. Sweeter with bigger body than the washed processing.
Jorge Alberto Recinos owns a 3-manzana (7.4 acre) farm called Buena Fe, where he grows Pacas and Pacamara variety coffee. The coffee is picked ripe and depulped the same day, then fermented dry for 24 hours before being dried for 15–20 days on patios and/or raised beds. Very small scale operation focused on quality.
Tasting Notes:
Very cool gentle cup – hints of a citrus and red fruit acidity with a fuller body and smooth semi-sweet chocolate undertone. Very clean cup profile and very dependent on roast. Being a cool honey processed, the light to medium roast points are where the coffee will shine but still awfully tasty at a dark roast, just less exotic.
Roasting Notes:
Light to medium roast is definitely the way to go. Very sweet with those nice red fruit complexities popping right out. A little on the milder side so a quicker roasts helps Holds up nicely at a darker roast unlike the full natural; smooth and creamy with some nice sweet smokey tones.
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