We're excited to welcome back a beautiful coffee from finca San Andres in El Salvador. This Pacamara Natural processed coffee is delightfully sweet, with a toffee aroma, well-balanced with notes of tangerine and nougat, cane sugar sweetness, and a juicy acidity with a silky body.
Brought to us through one of our favorite direct-trade producer organizations, the Biokrop/Tierra Bendita project. Responsible for all of our Salvadoran offerings, the organization provides logistical and financial support as well as educational resources for a number of specialty coffee producers in El Salvador, focusing on ecologically sound practices that require little to no external fertilizers, contributing to the overall quality of the coffees that they produce. The owners of Finca San Andres, Jose Recinos and his wife Roxana, are no strangers to coffee, however. San Andres is adjacent to his father’s (Francisco) Cup-of-Excellence-winning farm, Finca La Nueva Esperanza, and Roxana also grew up in a coffee producing family. Jose and Roxana have clearly learned and benefitted much from both their families as well as from the Biokrop project, and we are happy to share their efforts! Jose hand picks the ripest Pacamara cherries from his farm for this lot, which are fermented in sacks for 14 to 18 hours in the whole cherries before being depulped. The coffee is then lightly washed, leaving about half the sticky mucilage (where the term “honey” comes from) on the beans. Finally, the coffee is dried on raised beds for 10 to 16 days under the watchful eye of Roxana, who oversees the drying and final processing of their coffee.
How to Brew It:
This coffee performs best as a pourover or drip method, where the flavors are more distinct. The recommended brew ratio is 1:15 with a brew temperature of 200–205 degrees.
