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Harvest: 12.21 - 03.22
With this coffee, La Montañita Farm brings us a very special variety that is found almost exclusively in El Salvador. Pacamara was bred in 1958 by the Salvadorian Institute for Coffee Research (ISIC) as a cross between the Pacas and Maragogype varieties and has since become an indispensable part of the specialty coffee world. The idea behind this creation was to bring out the best of both varieties and combine them in an even better cup quality. As the annual Cup of Excellence shows again and again, this has also been successful, because in recent years this special variety has often dominated the Cup of Excellence with its high cup quality, especially in El Salvador.
Pacamaras is the first coffee of its kind in the world.
Pacamaras usually have complex and intense flavours, a medium to dense body with a creamy texture and an elegant acidity. Our pacamara has been prepared using the semi-washed process, which gives it a very clear character and a certain sweetness. In this process, the ripe cherries are de-pulped directly after harvesting and then first fermented together with the mucilage for 15-18 hours. The cherries are then completely cleaned with water before being laid out to dry.
At the farm run by Antonio René Aguilar Lemus in the northern mountainous region of El Salvador, great importance is attached to the quality of the coffees grown. It is not without reason that La Montañita has received several awards from the Cup of Excellence in recent years for the coffee grown there. Antonio René spends a lot of time studying the effects of various cultivation and processing methods in order to constantly improve the cup quality of his coffees.
For this year's Pacamara, the so-called Semi Washed processing method was chosen. We were able to secure this exciting coffee through the importer Boillat Reserve, which has a direct relationship with Antonio René Aguilar Lemus.
Import Bean