- Producer — Rodolfo Ruffatti at Finca El Salvador
- Region — Cerro El Aguila, Santa Ana
- Varietal — Bronze tip Pacamara
- Terroir — 1650 masl, 18-22 degrees Celcius, tropical climate
- Process — 48-hour cherry maceration
Pineapple + Dark chocolate + Smooth
- Best: Pour over with the Orea Brewer V3
- Great: Filter (batch brew, Chemex)
- Very good: Espresso
Freshly-ground beans will help you to brew a cup full of flavour, check out our selection of manual and electric coffee grinders.
Bronze tip Pacamara
The Pacamara varietal was created during the 1950s in El Salvador by crossing two spontaneous mutations from two existing varietals - Bourbon (Pacas mutation) and Typica (Maragogype mutation).
It's understood that to create a stable varietal from two parent varietals, you need to wait at least seven generations before releasing. However, Pacamaras were released after four generations and this had led to some trees displaying regressions to one of the parent varietals.
The most common relate to the colour of fresh leaves on the trees - some are bronze coloured (similar to Typica/Maragogype leaves) and some green coloured (similar to Bourbon/Pacas). And so you get 'bronze tip' and 'green tip' Pacamaras.
Don Nacho and Finca El Salvador
As with the genetic legacy of Pacamara, there's serious history behind this specific coffee. A few years ago we had the pleasure of working with a couple of beautiful Pacamaras grown by Don Nacho - a Salvadorian farmer who's coffees have placed first in three Cup of Excellence competitions.
We were introduced to Don Nacho through Rodolfo Ruffatti, owner of Finca El Salvador. Over the years Rodolfo has given us a number of wonderful coffees. Recently he has added some of Don Nacho's Pacamaras to his own farm, to begin recording similarities and differences in the flavour profiles of trees with fresh bronze leaves and those with fresh green leaves.
Early indications suggest bronze means heightened florals, and green means increased fruitiness. In the cup this coffee has a sweet aroma and rich dark chocolate undertones. Super smooth and easy drinking.
Illustrated with: Notto
We invite people we work with to taste coffees before they're released, to help define the tasting notes that inform the brush stroke illustration for the coffee. For this coffee, we invited central London pasta bar Notto.
View taste card here.
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