It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Ever Francisco Sosa grows Bourbon, Pacas, Pacamara, and Gesha tress on his 1.5-manzana farm: The small area is planted with about 2,800 trees, and his annual production is only 20–35 quintals, but the quality is exceptional. The coffee is picked ripe and depulped, then dried in its mucilage as a Honey for 15–25 days on raised beds. His farm has increased little by little and he hopes to continue growing the area, and he hopes that roasters keep liking his coffee so that he can continue to bring it to market.
Pacamara is one of the most exotic and unique coffee varieties that has a very unique flavour profile. This coffee that is from Carlos Mauricio Lemus, was honey processed in order to develop a bright juiciness as well as deep sweet dark chocolate flavours along with rose-like aroma.
How this coffee is roasted
To enhance the characteristics, this coffee is lightly roasted.
- Origin: El Salvador
- Region: Chalatenango
- Farm: Finca El Ocote
- Altitude: 1,850masl
- Variety: Pacamara
- Process: Honey
- Best Ageing Window: 16-23 days
- Best as: Pourover Filter, Espresso
How to brew this coffee
- Espresso: 20g dose, 40g beverage yield, 23s extraction time
- Flavour Profile: Grape, raisin, floral, dark chocolate
- Milk: 23g dose, 40g beverage yield, 32s extraction time, 150g milk
- Flavour Profile: Plum, raisin, dark chocolate
- Pourover Filter: 15g dose, 45g water + 30s blooming, 2m 00s extraction time, total 225g water
- Brewing Method: Chanho-Tornado (Click here to see details of the brewing method)
- Flavour Profile: Rose, dark chocolate, black grape, raisin