Behind the Cup
The Pacamara from El Salvador is by far the tastiest coffee from Central America. It is an exceptional coffee, considered by many as Grand Cru. Santa Leticia is in one of the best areas for cultivating coffee, thanks to its rich volcanic soil.
The Pacamara is a rare and special variety of coffee, a hybrid between the famous “Maragogype” (known for it’s huge bean size) and the “Pacas” (a variety of smaller round beans). The bean is really big compared to most, but not to the extent of the Maragogype.
The coffee grows between 1200 and 1750 meters above sea level, high in the Apaneca-Ilamatepec Mountains in the Northwest corner of El Salvador (near Guatemala) and is hand picked, cherry by cherry, directly from the tree (selective harvesting).
A lighter roast will give an earthiness that is often talked about and if roasted too dark, the cup might loose its balance and subtle aromas. A medium roast is therefore appropriate to show off the Pacamara Santa Leticia’s exceptionally rich, fruity and well balanced taste.
Since it will leave no one indifferent, it is well worth the little extra!
454g (1 lb)