This Pacamara sourced from a group of 25 producers between Santa Ana and Chalatenango comes to us by the way of a small export operation in Metepán, a project spearheaded by Alejandro Valiente who works with a handful of small producers in these regions. We have worked with the Valiente family previously and visited their own coffee farm in 2017.
A lot of labor goes into processing small batches from each contributing farmer separately in order to build lot separations according to different quality tiers. This lot is a traditional wet process, undergoing 28-36 hours fermentation time before being laid to dry on shade-covered, raised beds for another 2-3 weeks. Farms are 2-4 hectares on average and span a moderate altitude range of 1250 to 1400 meters above sea level.
Pacamara is a cross between two natural mutations of Typica and Bourbon lineage, Pacas and Maragoype. It's easily recognized by its large bean size as well as complex cup profile. Often yielding tea-like flavors and fruited sweetness, Pacamara cultivars often rank high in the cup of excellence competitions.
This Pacamara is a shining example of the varietal. Shimmering acidity with tangy flavor notes of fresh citrus that feed into a vibrant acidic impression. As the coffee cools and the flavor profile begins to open up, black tea with lemon and vanilla bean begins to emerge alongside a classic caramel sweetness