LA MONTAÑITA - EL SALVADORPilot Coffee Roasters
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
PROCESS: Washed, dried on patios