Here we have a coffee which is really something special!

The coffee is varietal called Pacamara, a hybrid of the Pacas and Maragogype coffees. Pacamaras are difficult to grow, and their characteristically large beans make them hard to roast, but the flavours they produce are incredible.

Coffee is grown on Finca Santa Petrona on the slopes of the Santa Ana Volcano in El Salvador then taken to Cafe Tuxpal Beneficio mill for processing. The mill is run by the Pacas family – the grandson of the farmer who discovered the Pacas coffee varietal!

What makes this coffee even more exceptional is a process of Anaerobic fermentation. Anaerobic means “without oxygen” so, rather than fermenting in open tanks, cherries are de-pulped (skins removed) then placed in sealed tanks with the mucilage, the sticky flesh of the cherry, intact.

Inside these tanks, 60 hours of fermentation begins. The fruit of the coffee ferments, imparting intense sweetness and fruit flavours into the beans. Once complete, the coffee is shade-dried.

The combination of the Pacamara varietal & anaerobic process results in a delicious and complex coffee. Sticky-sweetness and tart acidity of blackberry jam, the subtle spice of cinnamon buns and the sweet cherry flavours of cascara.

An incredible coffee. Our advice is to drink this black and brew using a filter method on a medium to fine grind.