Jorge Alberto Recinos owns a 3-manzana farm called Buena Fe, where he grows Pacas and Pacamara variety coffee. Pacamara is a hybrid of Pacas and Maragogipe, which we find to be a more exciting result of its parent varietals. It’s a very large coffee cherry that tends to be more resistant to the climate in El Salvador. Jorge picks his coffee ripe and depulps it the same day. Afterward the coffee is fermented dry for 24 hours before being dried for 15–20 days on patios and/or raised beds.
The flavor profile is tropical with floral aromatics and a lively acidity. This particular lot was honey processed, which means the sticky mucilage layer was left to dry on the seed, instead of being washed off, like washed process coffees. When done right this process can increase the complexity and body’s tactile experience. Enjoy it while it’s here. There isn’t much so it won’t last long!
Flavor profile: Pineapple, floral, honey
Elevation: 1450 masl
Importer: Cafe Imports