Finca Santa Elena – Pacamara Honey

Origin

• 🇸🇻 El Salvador

Tasting notes

Character

• Bright
• Sweet
• Clean

Pacamara originated in El Salvador by crossbreeding the local Pacas 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. with Maragogipe, a cultivar known for its large seeds and bold fruit flavors. This distinctive hybrid has become synonymous with high cup quality in the country and remains a staple of Salvadoran specialty coffee. Fernando Lima of Finca Santa Elena, 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 his Pacamara variety selection this year. Halfway between a 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 naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. processed coffee, this honey processed lot maintains the variety character of Pacamara while enhancing its fruit qualities. Lively tangerine and green apple flavors are softened by a sweet creaminess that rounds out the cup. Pronunciation: Pah-kah-MAH-Rah