Pacamara - Lot #76 [Natural Anaerobic] yellow fruits, pineapple, dark chocolate 🍍[Outstanding as a pour-over]

Pacamara variety

A variety created in El Salvador, it is a cross between the Pacas (a Bourbon mutation) and Maragogipe (a Typica mutation) varieties. It commonly presents a bright (citric, juicy) acidity and a creamy/silky body. Flavor notes can range from floral and citrus to hints of chocolate, caramel, and ripe tropical or red fruits. It is a consistent winner in Cup of Excellence competitions in countries like El Salvador. Its cherries and beans are typically particularly large.

The Producer: Diego

Diego, one of the youngest coffee farmers at just 28, inherited his coffee profession from his father, Martín. Together, they’ve explored various experimental processes to enhance coffee quality. Recently, they've added exotic varieties like Pacamara and Pink Bourbon to their offerings. Supporting young producers like Diego is important to us, especially as many young people move from rural areas to cities for better opportunities.

The Process

Thermal Shock. We hand-select the ripest cherries and float them to remove any underdeveloped ones. They are then fermented anaerobically for 180 hours, a process that enhances fruity, complex flavors while preserving the distinctive notes of the Pacamara variety Anaerobic fermentation allows for a slower, more controlled development of flavor.
Once fermentation is complete, we apply a thermal shock to rapidly halt microbial activity and transition into a slow drying phase. After the shock, the cherries undergo a 15-day stabilization period, followed by 20 days of drying.