CaféNor Pacamara

Origin

• 🇸🇻 El Salvador

Tasting notes

Pacamara, a remarkable coffee 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. from El Salvador, is the result of crossbreeding the local Pacas variety with Maragogipe, a variety known for its large bean size and outsized, punchy flavor. This unique hybrid is a hallmark of Salvadorian specialty coffee, and our partners at Cafenor have curated a stunning example of the variety's full potential. This coffee is a blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. of both washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. and 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 coffee and is brimming with vibrant fruit flavors. Look for notes of juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. stone fruit and red grapes rooted in deep chocolatey sweetness.