LA MONTAÑITA - EL SALVADOR

A hybrid of Pacas (discovered in El Salvador) and the large-bean Maragogype variety, Pacamara boasts a decent yield with excellent and unique cup quality. 


Sr Aguilar and his family operate their own wet mill on site and have complete control over quality. The coffee undergoes a 10 to 12 hour fermentation and it is dried for 8 to 10 days on patios.

Expect bursts of tropical fruits like papaya and passionfruit, a lively citric acidity and a medium body.

PRODUCER: Antonio René Aguilar
REGION: Chalatenango
VARIETY: Pacamara
PROCESS: Washed, dried on patios
ALTITUDE: 1500m

$21.00