{"product_id":"el-salvador-pacas","title":"El Salvador Pacas","description":"\u003cp\u003e\u003cem\u003eImported from Barcelona — we find these beans drink best 2–3 weeks after the roast date\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eThe espresso-line lot from Barcelona — caramelised almonds, cinnamon and dates\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eEl Salvador Pacas\u003c\/strong\u003e is a natural-process single origin grown by Carlos Pola at Finca Las Brisas, above Juayúa in El Salvador's Apaneca-Ilamatepec mountain range. It is the Pacas variety, grown between 1,250 and 1,300 metres and picked in the 2025 harvest. This is the espresso-line lot from Nomad, roasted in Barcelona — caramelised almonds, cinnamon and dates up front, with 80% chocolate and cocoa powder as the cup opens out.\u003c\/p\u003e\n\n\u003ch3\u003eTasting Notes\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eCaramelised Almonds · Cinnamon · Dates\u003c\/strong\u003e\u003cbr\u003eSmooth body with a mild, balanced acidity. As the cup develops it moves towards cocoa powder and 80% chocolate, with a hint of caramel. Nomad sum it up as rich and spicy.\u003c\/p\u003e\n\n\u003ch3\u003eCoffee Details\u003c\/h3\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEl Salvador\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eJuayúa, Apaneca-Ilamatepec mountain range\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFarm\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFinca Las Brisas\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCarlos Pola\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePacas\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNatural\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e1,250–1,300 masl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e2025\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eLine\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEspresso line\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCaramelised almonds, cinnamon, dates\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\n\u003ch3\u003eAbout This Coffee\u003c\/h3\u003e\n\u003cp\u003eFinca Las Brisas sits above the town of Juayúa, on the slopes of the Apaneca-Ilamatepec range in western El Salvador. Carlos Pola farms here between 1,250 and 1,300 metres. He is the fifth generation of his family to work the land, though he came to coffee late — two decades in the textile industry first, before moving across to it full time in 2012. This lot is the Pacas variety, off the trees in the 2025 harvest.\u003c\/p\u003e\n\n\u003cp\u003eThe processing is natural. Cherries are first floated to sort them, then held in sacks in the shade for two days to begin dehydrating. From there they go out onto drying beds — two days under the sun, then back into the shade to finish.\u003c\/p\u003e\n\n\u003cp\u003eNomad roast it in Barcelona and we import it to Malaysia from there. It is never roasted in Kuala Lumpur.\u003c\/p\u003e\n\n\u003ch3\u003eHow to Brew\u003c\/h3\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMethod\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEspresso\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRatio\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e1:2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCoffee\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e18g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWater\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e36g liquid espresso out\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWater Temperature\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e93°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTotal Brew Time\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e26–30 seconds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003eOur house starting point — these are our own figures, not Nomad's.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eStart at 18g in and 36g out in about 28 seconds, then adjust to taste. If the shot tastes thin or sour, grind finer to slow the flow; if it turns bitter or drying, grind coarser.\u003c\/p\u003e\n\n\u003ch3\u003eHow Much Coffee Is in a Bag?\u003c\/h3\u003e\n\u003cp\u003eA 250g bag gives you roughly 14 double espressos at an 18g dose. Brewed as filter at 15g a cup, it works out closer to 16 cups per bag.\u003c\/p\u003e\n\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs this better for espresso or filter?\u003c\/strong\u003e\u003cbr\u003eNomad list it under their espresso line, so that is where we would start — as a straight shot. Nothing stops you brewing it as filter if you prefer; the caramelised almond, cinnamon and date notes are there either way.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat does it taste like?\u003c\/strong\u003e\u003cbr\u003eCaramelised almonds, cinnamon and dates up front, moving towards cocoa powder and 80% chocolate as the cup develops, with a hint of caramel. The body is smooth and the acidity mild and balanced, so it reads sweet and nutty rather than sharp.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow fresh is the coffee?\u003c\/strong\u003e\u003cbr\u003eNomad roast in Barcelona and we ship on arrival, so these beans are not roasted in Kuala Lumpur. In our experience the beans are drinking at their best around 2–3 weeks past the roast date.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat does natural processing mean?\u003c\/strong\u003e\u003cbr\u003eIn natural processing the whole coffee cherry is dried with the fruit still on the bean, instead of the fruit being washed off first. The bean stays in contact with the drying pulp and takes on more of its sugars, which is why naturals typically taste sweeter and heavier with more dried-fruit character. For this lot the cherries were floated to sort them, rested in sacks in the shade for two days, then dried on beds: two days in the sun before finishing in the shade.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eNew to us? Sample across the range with a \u003ca href=\"https:\/\/beanshipper.com\/products\/taster-box\"\u003eTaster Box\u003c\/a\u003e, or keep the team caffeinated with \u003ca href=\"https:\/\/beanshipper.com\/products\/big-bag\"\u003eOffice \u0026amp; Bulk Coffee\u003c\/a\u003e. Free shipping within Peninsular Malaysia on orders over RM80 (RM150 for East Malaysia).\u003c\/em\u003e\u003c\/p\u003e","brand":"Nomad","offers":[{"title":"250g - March 3","offer_id":46231721574497,"sku":"NM-ESPAESP","price":145.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/0249\/files\/E.SA.PACA_1.png?v=1784623647","url":"https:\/\/beanshipper.com\/ms\/products\/el-salvador-pacas","provider":"Bean Shipper","version":"1.0","type":"link"}