This coffee comes from a group 25 small producers between Santa Ana and Chalatenango. A lot of labor goes into processing small batches from each contributing farmer separately. Often yielding tea-like flavors and fruited sweetness, Pacamara cultivars often rank high among coffee experts.

Cupping notes: Nougat, brown sugar and caramel, marked by top notes of orange and candied lemon peel

Brew Recommendations: drip, French press, pour over

Varietals: Pacamara

Region: Santa Ana and Chalatenango

Processing Method: Wet processed (washed)