El Salvador Los Pirineos Pacamara – Honey Processed

The honey-processed Pacamara. Sweeter, rounder, jammier.

The same volcano-grown Pacamara from Diego Baraona at Los Pirineos (Tecapa volcano, Chinameca, Usulután, El Salvador) — but processed as a honey, dried with the sticky mucilage left on the bean. Tim bought this lot on the spot during a March visit.

Tasting notes: Winey · stone fruits · cacao nibs.

The variety

Pacamara, a Pacas × Maragogipe cross, cups beautifully when the right line is selected — and Los Pirineos, one of the farms that helped develop the variety, grows an excellent one.

How it's grown & processed

Hand-picked and sorted, de-pulped, then dried with the mucilage intact on raised beds under shade nets — turned constantly through the day and covered at night. That careful drying is what keeps a honey coffee this clean: subtle strawberry and ripe stone-fruit notes from a touch of controlled fermentation, without the roughness honey coffees can carry.

Brew it

Filter. 60–70g per litre. A V60 or Kalita keeps it clean.

Roasted to order in Kuala Lumpur · ships within a week · whole bean, 100% specialty arabica, best 2–3 weeks after roast.