La Cumbre Pacamara El Salvador

Tasting notes: lime, passionfruit, lavender
Producer: Emilio Lopez Diaz
Area: Santa Ana
Altitude: 1300-1550 m.a.s.l
Variety: Pacamara
Process: natural
Roasted for espresso and filter
100g or 250g NET

Degassing: we recommend degassing this coffee unopened for at least 40days. Best from 50days to 70days post roast.
Brew temp recommended: 93Celcius

Cumbre Pacamara is Back

Another banger from La Cumbre is a delicious Pacamara natural. This crop is our 3rd purchase of La Cumbre Pacamara, definitely our long term favorite coffee. Unlike his Geisha that is very clean like a washed process coffee, this Pacamara is showcasing the other side of Emilio's technique. The terroir and brightness of the Pacamara cultivar are perfectly mixed into the natural process flavors.

Our Tasting

This Pacamara delights with lots of bright fruit flavors. Expect lime and passionfruit followed by sweet lavender after taste.