Direct Relationship, Santa Petrona
Washed Pacamara

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 as it has a very smooth and rounded mouthfeel.

 

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.