San Antonio, El Salvador

SAN ANTONIO — EL SALVADOR

HONEY PROCESS · PACAMARA

We've got another microlot from Finca San Antonio, produced by Johnny Lemus in Chalatenango. You may or may not remember we had a Geisha from his farm last year.

Johnny and his partner Marta are committed to sustainable and environmentally-friendly practices, promoting reforestation by planting a natural canopy providing their crops with the shade they need to thrive. Finca San Antonios greatest sources of pride are providing employment opportunities for the local communities and constantly developing their production processes to honour their heritage and exceed expectations of partners and clients around the world.

This time we've got pacamara, a cross between pacas and maragogype developed in El Salvador. The coffee is processed with a honey method, picked ripe and depulped on the day of harvest. The coffee is then spread on raised beds to dry in their mucilage for 20-25 days.

This pacamara from San Antonio presents a balanced acidity with a pleasant fruit-like sweetness.

Produced by Johnny Lemus in the Chalatenango region of El Salvador, this San Antonio lot showcases the distinct characteristics of the Pacamara varietal. Known for its large bean size and complex profile, this cultivar often requires careful handling during cultivation and harvest. By utilizing a honey process, the producer retains a portion of the coffee cherry’s mucilage during drying, which frequently contributes to a heightened perception of sweetness and a more syrupy body in the final cup.

Roasted by Wood and Co Coffee, this selection highlights a profile defined by balanced acidity and pleasant fruit-like sweetness. When evaluating such nuanced coffees, tasters often find it helpful to reference a flavor wheel to better identify the specific fruit notes present. This offering serves as a refined example of how regional terroir and meticulous processing techniques can harmonize to create a sophisticated and approachable drinking experience.