TASTING NOTES 
Flavours of tropical fruit, fuji apple, vanilla, hazelnut + violet crumble. 

ORIGIN
Finca El Manzano, Chalchuapa, Santa Ana, El Salvador

HEIGHT

1500 - 1550 MASL

VARIETAL

Pacamara 

PROCESS
Natural 

PRODUCER
Emilio López and Jose Roberto Santamaría 

ABOUT ME

This microlot from Emilio López and Jose Roberto Santamaría showcases what's perhaps our most favourite coffee varietal, the Pacamara, giving it the very best care and attention that only producers with generations of knowledge and passion for coffee production can. The result is priceless.

Emilio and Jose Roberto’s operations are located on 6 farms: Fincas Las Isabellas, Tapantogusto, Las Piedras, La Cumbre, El Manzano and Ayutepeque. Finca La Cumbre (meaning the top farm) is a plot on the highest-altitude land on the larger farm, Finca El Manzano.   

Coffees from Finca La Cumbre have contributed to three national barista championships and first and second place finishes in the 2018 El Salvador Cup of Excellence! 

The coffee sack design features an eagle, always watching over from above (you can see the farm's reflection in it's eye). And it's target? To bring Emilio and Jose Roberto's top microlots from El Salvador to the world.

When they merged their operations, Emilio and Jose worked together to ensure that they were using the same methods on all their farms and ensure that their quality is consistent and sustainable. In order to support the producing communities near Finca Tequendama and Finca Las Isabellas, they created their project “Growing Together” in April 2021. They offer workshops for suppliers to help them increase their productivity and quality as well as offer medical assistance and educational programs for youth. 

For this lot, cherry is selectively handpicked and delivered to El Manzano’s on farm wet mill. Ripe, red cherry is floated and sorted then transported to El Manzano’s drying patios. Here, cherry is raked frequently to ensure even drying over approximately 12 to 14 days.

The Institute for Coffee Research (ISIC) created the Pacamara hybrid in El Salvador in the 1950s. The variety is a cross of Pacas (a Bourbon mutation) and Maragogype, where the first four letters of each parent also provide it’s name. It’s a varietal that is relatively short in stature and susceptible to coffee leaf rust but under the right conditions it has high productivity and is prized for its large cherries and exceptional cup quality, especially at high altitudes.

This coffee’s delicious either using filter brewing methods or as an espresso.

¡Gracias Emilio and Jose Roberto!

RECIPE: 
We recommend the following recipes as a starting points: 

Espresso
Age best used: 10-24 days after roast
Dose: 21 grams  
Brew temperature: 93.5ºC
Bar Pressure: 7.5 
Brew time: 25 - 30 sec  
Brew weight: 42 - 44 grams 
Brew Ratio: 1:2 – 1:2.1

Pour Over
Age best used: 7-24 days after roast
Brew temperature: 94ºC
20g in 320ml out (1:16)

Espresso recipe developed on a La Marzocco Linea using 20g baskets and should be taken as a starting point, not set in stone as different machines extract in different ways.

Pour Over recipe developed using Hario v60 and dry (not pre-wet) filter paper. Have fun experimenting.

SHIPPING OVERVIEW 
We ship freshly roasted coffee Monday - Friday and aim to dispatch within 24 hours. Orders placed after midday Thursday may not ship until the following week. 

Please note that we cannot ship to PO Boxes and see our FAQ for all shipping details.