Direct Relationship, Santa Petrona
Dark chocolate, marcipan, sweet tobacco and 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.
|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.