Arnulfo Días – Pacamara Honey

Pacamara originated in El Salvador by crossbreeding the local Pacas variety with Maragogipe, a variety known for its large seeds and fruity profile. This unique hybrid has become synonymous with cup quality throughout the country. This coffee was honey processed, meaning that after the coffee cherry’s skin was removed, the seeds were dried with their sweet, sticky mucilage intact. This processing method plays up the fruit tones of this variety, resulting in a syrupy sweet cup with notes of brown sugar and red grape.

  Pronunciation: Are-NOOL-foh DEE-ahs

Produced by Arnulfo Días in El Salvador, this Pacamara Honey lot represents a distinct intersection of regional terroir and meticulous post-harvest handling. The Pacamara varietal is widely recognized for its large bean size and complex cup profile, often requiring careful management during the drying phase. By utilizing the honey process, producers leave a portion of the fruit’s mucilage on the bean, which can contribute to a heightened perception of sweetness and a syrupy body in the final brew.

In this specific offering from Counter Culture Coffee, the interplay between the varietal’s inherent characteristics and the honey processing results in notes of brown sugar and red grape. For those looking to further explore the nuances of these descriptors, referencing a flavor wheel can be a helpful tool for identifying the subtle transitions between the sugary base and the fruit-forward acidity present in this cup.