ALMOST MEDIUM ROAST

10oz. whole bean coffee

Honey Process

This Pacamara Honey micro-lot comes from La Palma, Chalatenango, El Salvador - “Valley of water and sand” and home to the country’s highest point (Cerro El Pital, 2,730 m), Chalatenango is located within the Alotepec–Metapán mountain range in northern El Salvador. Its cool microclimates and growing altitudes—with abundant SHB above 1,400 m—favor slow ripening and very defined cup profiles.

The coffee farm, owned by Oscar Aguilar, is a closely managed farm where around 4,500 coffee plants coexist with citrus trees that provide shade, biodiversity, and healthier soil. The harvest is done by hand, selecting only ripe cherries to maintain cleanliness and consistency. In post-harvest processing, Oscar prefers the honey method: the coffee is pulped, leaving some of the mucilage attached, and the drying process is controlled to highlight natural sweetness and a crisp cup texture. The batches are dried on raised African beds for 16 to 24 days, with frequent turning to stabilize moisture and prevent defects. Like many producers in the region, the farm faces the recurring challenge of labor shortages during the harvest, which requires more precise harvesting and smaller yields to ensure quality.

Flavor
Hints of citric and soft fruits, reminiscent of pineapple. Balanced with a nutty/caramel like undertone. Delicious!