Direct Relationship, Santa Petrona
Wet fermentation Pacamara

Dark chocolate, marcipan, sweet tobacco, black currant, bourbon vanilla.

91 kr

I have always been very found of Pacamara varieties. They are truly amazing if you understand how to roast it. 

The first time I used Pacamara was in London 2010, at WBC using a natural and washed coffee from Honduras. I fell I love with this variety because its so distinct in character and has a memorable chocolaty smooth aftertaste. 

The variety is very fragile, and is named after Pacas/Maragogype variety. 

The Coffee cherries is picket with a sugar content on 23% – dried on African beds and for shade in 18 days.

I find this coffee ideal as a daily espresso and drip coffee as it has a very smooth and rounded mouthfeel.  

This coffee is kind of semiwashed. We have save some of the remaining sugars and added this so its more sweet and fruity. Its still washes but reminds a little bit of honey process as well. 

Variety 100 % Arabica Pacamara
Processing Washed 
Land/Region El Salvador/San Jose
Farm Santa Petrona
Altitude 1450 M
Cupping Score 88
Roast Master, Quality cupper & Barista Søren Stiller Markussen


Dosering 19,5 g dobb shot
Ekstraktion 29-31 sek
Vægt i væske 36 g.
Ekstraktion rate 19,5/36= 0,60%

The dose is calculated using a 18g porta filter Min dose 17,5G/Max dose 19,5 g. pr dobb espresso.