THIS COFFEE HAS SOLD OUT. This Pacas separation has elements of coffee cake, the mild sweetness of the cake bottom, and a raw sugar/cinnamon powder top note. Subdued accents of sweet herbs and aromatic wood in the finish. City+ to Full City+.
Out of Stock
--SEE OUR IN STOCK CENTRAL AMERICAN COFFEES HERE--
Need help replacing a favorite coffee? Read more here.
This Pacas cultivar lot is from the farmer Gregorio Martinez, a selection made on a March trip to the region. Pacas is a natural mutation of Bourbon, and originally found in El Salvador in the middle 20th Century. Like Villa Sarchi and Caturra, Pacas has a gene mutation for dwarfism, and is much shorter in stature than Bourbon, as well as more wind resistent (a particularly useful characteristic for higher elevations). Gregorio's farm is at a moderate elevation, 1400 meters above sea level, and while not low altitude by any means, his coffee is of lower density than if grown at higher elevations. This is perhaps part of the reason for low volume cracking during roasting (I didn't hear a whole lot of 'pop's during the cracking stage of my two roasts). I found roast level visibly easy to read, but heard very little 'pop' during first crack. This will be the most problematic for folks who have little visible access to the coffee in their roasters. You'll want to listen closely for the low volume cracking, and keep an eye on the coffee if possible.
This Pacas lot from Mr. Martinez has a sweet/savory smell in the dry fragrance reminiscent of caramel-coated pretzels. The levels between the two are balanced in City+ roasts, whereas a little lighter sees savory tones overtaking sweetness a bit. Breaking through the wet crust pulls out turbinado sugar and sponge cake smells in the steam, together with a whiff of smokiness presents a coffee cake impression. The cup has elements of coffee cake in it too, the mild sweetness of the cake bottom, and a raw sugar/cinnamon powder top note. The cool cup features subdued accents of sweet herbs and aromatic wood, most present in the finish. Full CIty roasts have a smokey cocoa note too, a bittersweetness that hangs on long in the aftertaste.