Pacamara

Alfredo began farming the farm 20 years ago with his father. Back then, he had only a few small plots, a wood pulp mill, and three raised beds for drying the coffee. Today, Alfredo operates the entire farm with a clear focus on specialty coffee and has 35 African drying beds where he processes the coffee himself. He produces naturals, honeys, and washed coffees and is already experimenting with anaerobic processes. Thanks to the unique microclimate in this region, he achieves exceptional flavor profiles that have already earned him several COE awards.

And now you might be wondering: Why is there a cat on the label? It's quite simple: At the beginning of my coffee career, I, Dario Pieber, had an unforgettable Pacamara espresso that completely won me over with its taste – and the large beans of this variety fascinated me. Since then, Pacamara has been my absolute favorite variety. That's why I named my cat Pacamara. It's only logical that it now always appears on the packaging whenever we have a Pacamara in our range.

Country of origin : El Salvador

Region : La Palma, Chalatenango

Farmer : José Alfredo Recinos

Altitude : 1600 m above sea level

Variety : Pacamara

Process : Natural

19g coffee in
44g coffee out
25 - 29 seconds extraction time
Extraction temperature 93°C

This recipe features notes of blood orange, figs, and red wine.

The coffee, however, is incredibly complex. Depending on the recipe, you'll also find additional notes of berries, flowers, or stone fruits.