El Salvador La Cumbre Pacamara Natural

This extremely limited micro-lot is intensely sweet, creamy and fruit-forward, with notes of strawberry and vanilla cake. The natural-processing really highlights the sweetness and clarity of the extra-large Pacamara varietal, combined with the precise growing conditions and terroir of El Cumbre farm.

Coffee Details

We are thrilled to offer you our most exclusive coffee of the year. The first 50 customers to order will receive a 12oz bag of the limited edition El Cumbre Natural Pacamara micro-lot. This lot is so tiny we will be doing a one-day roast and ship this Friday, November 18th.

Our relationship with El Cumbre, and it's owner Emilio Lopez, began in the spring of 2022, while visiting El Salvador. A fifth-generation coffee producer and entrepreneur, Emilio has gained prominence in the coffee world for pushing the limits of what can be done with coffee- planting unique varietals and experimenting with different processing methods. We are particularly drawn to this 100% Pacamara, natural-process micro-lot for its intense, fruit flavor and clarity. 

Brew Recipes

Produced by Emilio Lopez in El Salvador, this La Cumbre Pacamara Natural represents a distinct expression of the Pacamara varietal. Known for its large bean size and complex profile, this cultivar often demands careful handling during cultivation and harvest. By utilizing a natural processing method, the coffee retains the fruit of the cherry during drying, which can contribute to the pronounced sweetness and depth often found in such lots.

Roasted by Case Coffee Roasters, this selection highlights notes of strawberry and vanilla cake. While individual experiences vary, those exploring the nuances of this cup may find it helpful to reference the flavor wheel to better identify the specific aromatic compounds present. Natural-processed coffees often exhibit heavier fruit characteristics and a syrupy mouthfeel, providing a unique contrast to washed counterparts. This specific lot offers a focused look at how regional terroir and meticulous processing techniques shape the final cup profile.