This incredible coffee grows on the slopes of Santa Ana, El Salvador’s highest and most active volcano! Here the rich volcanic soils and high altitudes make perfect growing conditions for arabica coffee.

Ripe cherries are picked then left to ferment for 24 hours before being washed and soaked again. After washing, the beans are dried on shade-covered raised beds for 25 days before final sorting and grading.

Pacamara is an interesting coffee varietal. It’s susceptibility to rust particularly large-size beans mean these coffee require considerable skill from both the farmer and the roaster. The results, however, can be incredible.

In this case, a complex but delicious coffee with intense notes of floral jasmine sweet candy floss and the acidity of crisp red apple. We enjoy this black, brewed as a filter using a Chemex or V60.

FARM: Finca El Papayal
ORIGIN: Santa Ana Volcano, Santa Ana department, El Salvador
VARIETAL: Red Pacamara

El Papayal Pacamara

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El Papayal Pacamara

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El Papayal Pacamara