The Mountain - Pacamara

Pacamara is a hybrid variety developed in El Salvador in the 1950s by the Salvadoran Coffee Research Institute (ISIC). It is the result of crossing Pacas (a natural mutation of Bourbon, known for its high productivity and adaptability) with Maragogipe (famous for its large bean size and complex profile).

This combination results in a unique plant, recognized for producing coffees with intense, rounded, and expressive sensory profiles, where notes ranging from chocolate and red berries to tropical fruits, flowers, and mild spices can be found, depending on the terroir and the process.

In addition to its outstanding cup quality, Pacamara is visually impressive: its beans are remarkably large and its agronomic structure is robust, although it can be sensitive to certain climates and requires careful technical handling.

Pacamara has been a star in multiple international competitions, such as the Cup of Excellence, thanks to its versatility and ability to reflect the character of its origin. In places like Chalatenango, El Salvador, the variety has found an ideal home, displaying refined aromatic expression and extraordinary complexity.

A Salvadoran Pacamara of great precision. Grown at an altitude of 1,500 m in the Chalatenango Mountains, this lot from the La Montaña estate earned fourth place in the Cup of Excellence. In the cup, we navigate between the roundness of milk chocolate, the liveliness of a ripe raspberry, and the juicy sweetness of a white peach. An elegant, gourmet, and fruity coffee that fully expresses the character of the Salvadoran terroir.

Soon...