El Salvador Emilio Lopez Diaz Pacamara Natural
- Regular price
- $25.00
- Sale price
- $25.00
- Regular price
Description
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Region: Santa Ana,El Salvador
Farm: Finca El Manzano
Process:Pacamara
Altitude: 1,300 - 1,550 MASL
We Taste: Red Apple, Honeysuckle, Lemongrass, Waffle Cookies. Medium Acidity, Juicy Body.
Size: 10 oz.
Pacamara is a World Coffee Research-recognized varietal frequently featured on the Cup of Excellence in El Salvador, where it's predominantly grown. Originally a cross between the Maragogipe and Pacas varieties, Pacamara was first described at the Salvadoran Institute for Coffee Research in 1958, but wasn't released to coffee producers until the late 1980s.
Since Maragogipe is a high-quality coffee with a very, very low yield per plant, the stouter and bushier Pacas is an ideal match: in crossing, the coffee's yield potential is improved (from the "Paca" side) while keeping its high quality intact (from the "Mara" side).
Finca El Manzano was established by Díaz's family in 1872, but Díaz expanded operations in 2005 by planting new cultivars—like this Pacamara, and building a processing mill. Processed naturally and dried on patios, the contact with their sweet cherries highlights this coffee's natural characteristics red berry, stonefruit, and butter
Description
Region: Santa Ana,El Salvador
Farm: Finca El Manzano
Process:Pacamara
Altitude: 1,300 - 1,550 MASL
We Taste: Red Apple, Honeysuckle, Lemongrass, Waffle Cookies. Medium Acidity, Juicy Body.
Size: 10 oz.
Pacamara is a World Coffee Research-recognized varietal frequently featured on the Cup of Excellence in El Salvador, where it's predominantly grown. Originally a cross between the Maragogipe and Pacas varieties, Pacamara was first described at the Salvadoran Institute for Coffee Research in 1958, but wasn't released to coffee producers until the late 1980s.
Since Maragogipe is a high-quality coffee with a very, very low yield per plant, the stouter and bushier Pacas is an ideal match: in crossing, the coffee's yield potential is improved (from the "Paca" side) while keeping its high quality intact (from the "Mara" side).
Finca El Manzano was established by Díaz's family in 1872, but Díaz expanded operations in 2005 by planting new cultivars—like this Pacamara, and building a processing mill. Processed naturally and dried on patios, the contact with their sweet cherries highlights this coffee's natural characteristics red berry, stonefruit, and butter