EL SALVADOR Quebracho Pacamara Natural – Filter

The Pacamara Natural from Finca Majahual is one of the farm’s most distinctive offerings. Grown at high elevation in the Los Naranjos Valley, these large-bean Pacamara cherries are selectively harvested at peak ripeness and naturally processed entirely on-site. By keeping processing at elevation, without transporting cherries to distant mills, the farm preserves the integrity of the fruit, resulting in cleaner, juicier, and brighter cups.

 After careful hand-selection, the cherries are spread on raised African-style drying beds where they are turned regularly to ensure even drying. This process takes approximately 26 days, depending on weather conditions, followed by a period of stabilization in the farm’s greenhouse to lock in consistency. The extended drying allows sugars to fully develop, contributing to the coffee's distinct flavor and smooth finish. In the cup, you’ll find bright notes of lime, delicate black tea aromatics, and a floral hint of elderflower—a lively, layered profile that reflects both terroir and thoughtful processing.

Finca Majahual’s location between 1,500 and 1,800 meters above sea level, combined with cool oceanic air and fertile volcanic soil, makes it an ideal environment for exceptional coffee.

Sourced from the Los Naranjos Valley in El Salvador, this lot from Finca Majahual showcases the distinct characteristics of the Pacamara varietal. Cultivated at elevations between 1500 and 1800 masl, the coffee undergoes a natural process, a method often associated with increased sweetness and body. As roasted by Five Elephant, this specific selection highlights a profile defined by lime, black tea, and elderflower.

When exploring such complex profiles, it is helpful to reference the flavor wheel to better identify the nuances between floral and citrus notes. While natural-processed coffees often lean toward heavier fruit profiles, the Pacamara varietal is frequently celebrated for its unique size and ability to express a wide range of acidity and aromatics. This offering provides a clear look at how high-altitude cultivation and careful post-harvest handling contribute to the final cup, balancing the inherent intensity of the bean with delicate, tea-like clarity.