El Salvador Los Pirineos Pacamara – Honey Processed

Origin

• 🇸🇻 El Salvador

Tasting notes

Character

• Bright
  30
• Sweet
  25
• Clean
  20

The honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural.-processed Pacamara. Sweeter, rounder, jammier. The same volcano-grown Pacamara from Diego Baraona at Los Pirineos (Tecapa volcano, Chinameca, Usulután, El Salvador) — but processed as a honey, dried with the sticky mucilage left on the bean. Tim bought this lot on the spot during a March visit. Tasting notesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: WineyFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones. · stone fruits · cacao nibs. The varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. Pacamara, a Pacas × Maragogipe cross, cups beautifully when the right line is selected — and Los Pirineos, one of the farms that helped develop the variety, grows an excellent one. How it's grown & processed Hand-picked and sorted, de-pulped, then dried with the mucilage intact on raised beds under shade nets — turned constantly through the day and covered at night. That careful drying is what keeps a honey coffee this clean: subtle strawberry and ripe stone-fruit notes from a touch of controlled fermentation, without the roughness honey coffees can carry. Brew it Filter. 60–70g per litre. A V60 or Kalita keeps it clean. Roasted to order in Kuala Lumpur · ships within a week · whole bean, 100% specialty arabica, best 2–3 weeks after roast.