Roaster: Olympia, Olympia WA.
Origin: El Salvador
Region: Santa Ana
Producer/Farm: Ricardo Ariz and family, Finca El Aguila
Altitude: 1650 masl
Process: fully washed, fermented underwater, dried on raised beds
Dry Fragrance: fresh spices, butter, cocoa powder, fruity
Tasting Notes: This coffee has a unique flavor profile of tropical fruit and lime with warm spices. It greets you with a wild flower honey sweetness and soft acidity. Aftertaste is lingering and pleasant with notes of nectar and lemon-honey candy. Flavor notes are fruity with citric acidity - sweet melon and papaya and hints of fresh lime.
Mouthfeel: Lightly syrupy, clean sweet finish.
As it cools: Notes of cocoa powder and cinnamon, cloves and nutmeg spices emerge as the honeyed sweetness persists.
Overall: This delightful coffee has a nice synergy of flavor, sweetness and acidity in a balanced and layered cup that reveals new flavor notes as it cools.
Brew recommendations: Best at 1:16 ratio on Origami with a V-60 or Kalita filter.
Roaster notes: This is a selection of the Pacamara variety at Ricardo Ariz's farm El Aguila, the Pacamara grows in the center of the farm at 1650 meters. The Pacamara tends to be a very sensitive varietal at the farm, costing more in management and labor. But when you ask Ricardo why he continues to grow Pacamara he simply says " It was the first varietal my father planted here, and it's an awesome cup."
A note about Pacamara: This variety originated from a cross between two other varieties, Pacas and Maragogipe at the Salvadoran Institute of Coffee Research where it is primarily grown for its high cup quality. It’s characterized by a very large seed and is highly susceptible to leaf rust. Source: World Coffee Research