El Salvador Los Luchadores Pacamara

Tropical fruit aromas, lychee and passionfruit, with chocolate bittersweetness, baked peaches, mango, papaya, and anise seed. Full City to Full City+.
Out of stock
  • Process Method No
  • Farm Gate Yes
Region Central America
Farm Gate Yes
Grade SHB
Appearance 0 d/300gr, 17-18 screen
Roast Recommendations While the aromatics from light roasts are superior, the best cup flavors emerge at Full City to Full City+.
Weight 1 LB
Los Luchadores means "the wrestlers" and it is the name of an intense and unusual pulp-natural processed Pacamara. It's a project by Aida Batlle, who also brings us the award-winning Finca Kilimanjaro and her exclusive Grand Reserve each year. The coffee is grown on the Buenos Aires farm in Metapan, El Salvador, owned by Don Samuel Valiente. Only about 4% of Mr. Valiente's farm is planted with Pacamara. The farm is located in the far north of the country, near the border with Guatemala. The idea to take this distinct cultivar and perform the pulp natural process on it, rather than create a fully washed (wet-process) coffee, is rather bold. I suppose that's why it is a Luchador, a heavyweight wrestler. But it's not a unique idea: we offer our special lot of pulp natural Pacamara from Limoncillo farm in Nicaragua as well. But this lot has a distinct cup, non-traditional to be sure. I tested these at some improbably light roast levels - just barely through first crack - as well as roasts that I would think more appropriate for pulp naturals - FC to FC+. I was surprised at the sweet, clean fruit aromas from the light levels. It wasn't pulpy fruit; the dry fragrance had passion fruit and lychee, whereas the FC roast was very chocolaty. The wet aroma was dynamic and sweet at the light roast levels as well, but things changed when it came to the cup flavors. (And of course, they are more important since we drink this stuff, not just smell it!) The light roasts were interesting, but had a grainy roast flavor that was a bit harsh. But all that delicious fruit was well represented in my Full City roast, as well as a full, lush milk chocolate flavor. Baked peaches, a bit of mango and papaya were present as a sweet counterpoint to the chocolate bittersweet. There's a great anise seed flavor to the finish as well. The body is dense, slightly gritty, but reminiscent of an Ibarra Mexican hot chocolate in that way. Alkaloid chocolate bittering lingers in the long aftertaste. As it cools, I start to think about chocolate-dipped strawberry ... not a bad flavor analogy for a coffee like this!