Pacamara Variety
Pacamara is a signature variety of El Salvador. It was developed in the country by crossing Pacas and Maragogipe, combining the sweetness and balance of Bourbon genetics with the large bean size and complex aromatics of Maragogipe. This unique combination gives Pacamara its bold structure, expressive fruit character, and naturally creamy texture.
At high elevation it matures slowly, creating dense sugars and a bright, refined profile. This lot shows those qualities clearly. The high mountain conditions at Finca El Izotal bring out wild berries, confectionery sweetness, and a smooth creamy feel that reflects both the variety and its Salvadoran heritage.
Hydro Washed Process
This Pacamara lot follows a slow and intentional hydro washed process shaped by the cool high-mountain climate at Finca El Izotal. Ripe cherries are hand picked and depulped the same day to protect fruit quality. The parchment is then fermented in barrels for about six days, a long and steady fermentation that builds depth, sweetness, and a refined wine like character.
After fermentation the coffee is semi washed to preserve a small amount of mucilage, which adds texture and supports a creamy mouthfeel. The parchment is then dried on raised beds for twenty five to thirty five days depending on weather. The cool and often cloudy mountain air slows the drying and helps the coffee develop clarity and stability.
Once the beans reach twelve to twelve point five percent moisture they are stored in GrainPro and jute at the farm. Alfonso rests his coffee for two to three months before sending it to the dry mill. This resting period helps the green coffee settle and reveal a more balanced and expressive cup with wild berries, confectionery sweetness, and a smooth creamy finish.
