THIS COFFEE HAS SOLD OUT. Alpina has an interesting herbal sweetness, notes of celery soda, sweet basil, and a delightful green floral aspect. Brilliant citric acidity, and transparent simple syrup sweetness. City to City+.
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Pacamara varietal was produced in El Salvador by crossing Pacas (a mutation of Bourbon) with the elephant bean Maragoype (a mutation of Typica). The resulting bean has the physical characteristics of Maragoype in that it's quite large (17 - 19+ screen large), and can produce unique cup complexity, particularly noticeable when put up against Caturra or Bourbon types grown under the same conditions. This fully washed lot of a Pacamara separation comes from Finca Alpina, a 1300 meter farm owned and ran by the Quiros family in the town of Chinameca, San Miguel Department. This area lies on the slopes of Chaparristique Volcano (pictured in the 2nd photo), offering nutrient rich soil for farming.
This Pacamara lot from Alpina has such an interesting herbal sweetness in the cup. City and City+ roasts have flavors of sweet basil and celery soda, and an delightful green floral accent note. The fragrance and aroma smell complex, floral tea and sweet herbaceous notes permeate from the coffee, and the impressions I get are reminiscent of Maracaturra coffees, the large bean hybrid of Maragoype and Caturra that is popular in Nicaragua. This coffee excels as a pour over brew, with well articulated flavor notes discernible in the cup. Acidity is brilliant in light roasts, like tangy citrus, a vibrance that holds up as the coffee cools. The level of sweetness is moderate, and transparent like simple syrup sugar, lending sweetness without the added molasses flavors that come with sugar in the raw. An nice example of a Pacamara varietal separation, and would be fun to taste alongside bourbon separations from El Salvador, or even next to our Nicaragua Buenos Aires Maracaturra coffee for contrast.