Washed Pacamara
Santa Petrona

Dark chocolate, marcipan, sweet tobacco and bourbon vanilla.

85 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. 


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.    

This coffee is ideal to brew on Siphon, Chemex, Hario, Stagg fellow and December dripper Brew/ratio mass depends on how you pour the water, the weight of your coffee and the length of your brew. I like to recommend that you try to use different pouring techniques. So you will find out what will suit you and the coffee you have in your hands.

Step 1

Prefinfusion = Using water to wet the coffee, so the particle can absorb water, giving access to flavour and aromas. As a rule when you use less coffee, less water is used to preinfusion. "just enough to cover the coffee in the filter".

Step 2

Blooming = this is where the coffee particles is expanding, as any cellular products, giving access to transform the coffee attributes in to flavours and aromas. As a genius = less coffee/shorter blooming time. More Coffee/longer blooming time = that make sense right? Ie. 33 g of coffee = 30 sec blooming time. 60 g of coffee = 50-60 sec blooming time.

Step 3

Building up your coffee in the filter = you coffee brewing times length and letting you coffee steep in the filter. Coffee needs to be handled firm and homogenises.

Ie. Dont let your coffee set/sit or "dry out in the filter" when you pour the water in your coffee filter. Vise versa, you have to be careful, that you don't pour too much water, so you create a "swimming pool" on top of the coffee in the filter. The coffee should have a smooth "run through" contact time with water. You can find inspiration on brew guides