Direct Relationship, Santa Petrona
Wet fermentation Pacamara
Dark chocolate, marcipan, sweet tobacco, black currant, bourbon vanilla.
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|
|Land/Region||El Salvador/San Jose|
|Roast Master, Quality cupper & Barista||Søren Stiller Markussen|
|Dosering||19,5 g dobb shot|
|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.