Another great lot of coffee from multiple Cup of Excellence winner Ignacio Gutierrez. This pacamara honey was grown at Ignacio’s La Roxanita coffee farm, in Chalatenango. Ignacio produces some of the best coffees of El Salvador and his pacamara beans are famous for their unique flavor profile that is clean, sweet and complex.
Pacamara can be famous of being citric in the lighter roast, we have preserved the juiciness of this great coffee to blend its great aromatics, honey-like sweetness and tropical fruity body.
In what is called “honey process”, coffee cheries undergo an extra process which consists of removing the fruit skin while leaving the flesh in order to dry the beans with the flesh still on, creating a different chemical reaction that if done correctly expands the flavor repertoire of a coffee.
Ignacio is certainly a master of coffee drying techniques, this Pacamara honey from La Roxanita has a solid tea like body with lots of fruits undertones and a great overall honey-like coating.
We recommend brewing this one for aeropress or pour over methods using 14:1 water to coffee ratio. For espresso, 18.5grams for double basket to make a bright and tropical feel espresso perfect for spring and summer vibes.
Pacamara descends from a beautiful lineage of two beans that compose the most culturally and genetically important groups of Arabica coffees in the world.
The origins of this exotic bean can be traced back to 1958 to the Institute of Coffee Studies in El Salvador. As the result of experiments, Pacamara was made crossing Pacas (a bourbon mutation discovered also in El Salvador) and Maragogype. The amalgamation of both varieties resulted in a sweeter and heavier body than bourbon bean with such deep and great flavor notes that often than not dominates cupping events such as Cup Of Excellence.
Pacamara thrives best in higher altitude with cooler climate. It is resistant to wind and its tree size makes it easier to be harvested in steep terrain, making it a very suitable for the Salvadoran geography of high mountainous areas like Chalatenango, where La Roxanita is located.
Ignacio Gutierrez, or Nacho as per his nickname, earned his family living by growing tomatoes and wood trees prior to transitioning into coffee production in 2005. He started off with a small piece of land with just 500 coffee trees but ever since Nacho’s hard work and dedication has been awarded by winning Cup of Excellence in 2011, 2013, 2015 (first place with record breaking score with a coffee lot from Los Pocitos), and again in 2017. Nacho has reinvested each year’s COE winnings back into improving and expanding his farms and today operates three small farms (Los Pocitos, La Roxanita, and San Nicolas). All three small farms owned by Ignacio are in close proximity in the northern region of El Salvador, in Chalatenango.
The elevation at the farms range from 1,600 to 1,700 meters and the farms are planted with Pacas, Pacamara, Gesha and SL28. Nacho works his farms with his family group, and they have mastered all three drying processes, washed, honey and natural.