An unique coffee innovation from El Salvador

The pacamara variety was developed in El Salvador by crossing the Pacas and Maragogype varieties. Diego's farm played a key role in developing the variety by providing land for extensive trials. Unfortunately the trials were stopped prematurely due to civil unrest in the 1980s, but Diego's forefathers were able to hold on to these seeds and perfected the variety themselves.

Coffee highlights

Taste profile: A deep caramel sweetness with a tangy acidity reminiscent of green apple.
Processing method: Black Honey
Bean origin: Usulatan, El Salvador
Variety: Pacamara
Harvest season February 2024
Altitude: 1450masl

Why choose El Salvador Pacamara Black Honey coffee?

1. A rare and unique variety

   Developed on their own farm the Baraona family earned the name 'King of Pacamara' and is considered to be posses the true flavour of Pacamara.

2. Unparelled flavour depth

   Pacamara is famous for it's brown spice notes which shine in the cup as notes of Pecan Pie.

3. Signature black honey processing

   The black honey process is developed over many years, using shade to increase the fermentation time and create more depth of flavour.

Brewing tips for El Salvador Pacamara Black Honey coffee

Enjoy this unique coffee with the following brewing methods:

V60 Pour Over recipe for 250 Grams

Coffee Weight: 15.5 Grams

Brew Ratio: 1:17

Water Temperature: 93°C

Grind size: 14 Clicks Comandante

Total Brew Time: 2:45

00:00 - 00:15 Pour 40 Grams of water for the bloom

00:40 - 01:00 Continue Pour to 150 Grams of water

01:15 - 01:35 Finish pour up to 280 Grams

02:50 Brew finishes

• Espresso: Brew with a 1:2 ratio to emphasize its sweetness and balance.

From farm to coffee cup – the story of Pacamara

This lot is of the legendary Pacamara variety which originated in El Salvador. This cross was developed by the Salvadoran Institute of Coffee Research by pollinating flowers of the Pacas and Maragogype varieties. The genetics of Maragygpe lend Pacamara it's unusually largely sized beans. Pacas, on the other hand is a selected mutation of bourbon first discovered in El Salvador. This makes Pacamara the poster child of El Salvador and arguably the best Pacamara's in the world come from El Salvador. 

This lot is processed as a black honey. After harvesting the fresh cherries, they are pulped in a designated area without water to leave all mucilage in tact. The coffee is then placed in thick layers and covered by shade. This slows down the natural fermentation and creates amazing depth of flavour. After some days the coffee is spread out and exposed to sun to finish drying. 

Coffee roasting details

To enhance the sweetness and highlight the clean flavor and tart acidity of the Pacamara, this coffee is a light roast, 2/5 on our scale. This means it is easily prepared as both filter and espresso.

• Roast profile: Medium-Light roast to balance acidity and sweetness.

Ethical and sustainable practices

Diego Baraona’s farm integrates traditional farming with modern processing techniques. The coffee is hand-sorted and packed on-site to maintain the highest quality standards. By preserving these historic plants, the farm honors the heritage of El Salvador’s coffee while supporting sustainable practices.