Description
This is our second coffee launch from Sarita, and a pinnacle of Sara’s farm; the high altitude Pacamara.
This washed processed pacamara is bursting with vibrant sweetness, and has dense body that makes it versatile for great espressos or pour over methods. Packed with notes of deep cocoa and with layers of sweet orange, honey and flower nectar. Washed coffee lovers should not miss this one!
Sara Salguero’s farm Sarita is located in the lush pine tree covered mountains of Chalatenango and is within the highest altitude range where coffee is able to grow in El Salvador. Such cool conditions favour washed coffees as other processing methods could easily result in fermentation due to the predominant low ambient temperatures.
We are committed to continue showcasing Sara’s coffee and help further support women producers in coffee.
BREWING
We found it sweeter in a lighter ratio (1:18) through a Hario V60 pour over cone, water temp at 92 degrees and Kitting grind #8 (this is on the coarser side).
For aeropress we enjoyed it following 35g of coffee with 100g of water , 1 min total brewing. It delivered a non bitter non acidic deep dark chocolatey shot, very pleasant.
Different brewing methods will highlight different aspects of each roast, making each cup unique. We recommend brewing this one with pour over methods to enhance the flavour potential. A a “general” starting point we suggest a 16:1 water to coffee ratio, with water below boiling point.
FARM STORY
Sara Salguero, or Sarita as she is known, has a small hold coffee farm in Las Pilas, Chalatenango, the northern most region of El Salvador.
Located in the vicinity of El Pital, El Salvador’s highest geographical altitude at 2,730MASL, Sarita is within the highest altitude range where coffee is able to grow in El Salvador (1,850 – 1,900 MASL).
This mountainous region of Chalatenango is covered in lush pine tree forest and many people dedicate their livelihood to agriculture due to the fertile soil. Gradually most farmers have transitioned to plant legumes, however Sara bet in starting to produce high quality specialty coffee.
She manages her small farm with her husband and family. She only grows Pacamara, Bourbon and Pacas varietals that thrive in high altitude, cooler climates.
