Ignacio Gutierrez Pacamara

Ignacio Gutierrez Pacamara

Complex and very clean nuances of grapefruit, red plum with cacao nibs finish and a hint of herbs

Regular price€15,00
Tax included.

14 days after roast date

Complex and very clean nuances of grapefruit, red plum with cacao nibs finish and a hint of herbs

Honey process

The honey process is a processing method that bridges the gap between the natural process where coffee cherry is dried, hulled and milled, and the wash process where coffees are pulped and fermented to remove the mucilage before dried and milled. The process is a long and delicate work, but when it is done properly it gives the deep sweetness and clean cup quality.

The first step is to pulp the coffee cherry partially and leave some layer of mucilage. This mucilage contains sucrose and acid which is the key to the honey process. The next stage is to dry the beans. Timing is extremely important in the drying phase. If the drying is too quickly, it doesn’t have enough time to develop flavours. When it’s too slow, there is a risk of over fermentation or mouldy. During the drying phase, the beans need to be raked or agitated multiple times each hour until they reach the desired moisture content. This usually takes between 6-10 hours. After that, the coffee needs to be agitated once a day for a minimum of 6-8 days. Once the beans are have reached the desired moisture content, they are ready to be milled.

Farm story
Finca Los Pozos

This clean micro lot is from the Chalatenango region, in the northern part of El Salvador. The region is home to many well-known coffee producers and is known for regularly producing 90+ score coffees.

Finca Los Pozos is located in the municipality San Ignacio, at an altitude of 1,500 masl right in the foothills of the mountains. The farm belongs to Ignacio Gutierrez, a passionate coffee grower who had successfully won two times the first place in the Cup of Excellence competition in 2011 and 2013. It is not surprising Ignacio Gutiérrez produces high-quality coffee year after year. For him, coffee is a great way of improving life and livelihood, and to have financial stability. 

Ignacio Gutierrez has years of experience in farming. He started to plant coffee in 2000, with only 500 coffee trees. As the popularity of his coffees grew, his farm steadily increased to about 54,000 trees, mostly Pacas, Pacamara, and SL-28 varieties. Like many producers in this area, his farm has struggled with coffee-leaf rust. 

Ignacio uses different methods to process his coffees: Washed, Honey, and Natural, and he dries his coffee on both patios and raised beds, depending on the process and the climate.