Description
We are big fans of Pacamara coffees, and not just because of the extra large beans! Fantastic sweet versus earthy (in a good way) cup profiles. Slap some awesome citric and fruit on top of that profile with the natural processing on this bean and one has a winner in our book. This is not a delicate natural, it is clean, sweet and highly rated but is slow dried and fruity enough that only natural processed fans will find it to be a winner.
This cup remind me of the old El Sal Santa Leticia Pacamara that we carried many a years ago. One of our first stellar fruit forward natural processed coffees. The taste of this coffee brings back wonderful memories.
Tasting Notes: Great for light to medium roasting. Light roasts are sweet, clean and exotic. Stronger fruit, citric and slightly floral tastes balance with chocolate/nutty/earthy darker tones. A bit higher acidity with good body and mouthfeel. The fruitiness comes off almost grape like when comingling with a little acidity. Medium roasts cut out the crisper edge, and increase the body of the cup, smooth and easy drinking with nutty and darker chocolate like tastes, fruity highlights, a bit of “barrel aged” spice note popping out in the aftertaste and as the cup cools.
Roasting Notes: Large beans with higher chaff. On most roasters this is a good one to slightly reduce batch size. Easy and even to roast, coloration and cracks are easy to tell and spot. To showcase the quality of these beans, keep them at lighter roast points, but very tasty in the medium to borderline dark roast levels as well.
It would seem logical that the smallest Central American coffee-growing country would produce micro-lots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers.
Ignacio Gutiérrez, who owns Finca Dan Nicolas, has grown considerably since he started growing coffee 10 years ago: He started with 7 acres but with his success, he now has around 44 acres, mostly Pacas, Pacamara, and SL-28 varieties. He employs different processes: Washed, Honey, and Natural, and he dries his coffee on both patios and on raised beds, depending on the process and the climate. Like many producers in this area, his farm has struggled with a little bit of coffee-leaf rust, but it is getting better. Pacamara strains are far less susceptible to rust leaf, making it a great choice for the farmers.
He says that coffee is a very pleasant way of making a life and livelihood, and he appreciates the opportunity to improve his financial standing through coffee. Of course he’d like to sell more and earn higher prices, and with more farms and more plants he hopes to increase his production every year
The Cup: Toffee, jammy blackberry, and fresh green grape flavors with sugary sweetness and winey acidity.
Reviews
There are no reviews yet.