Sugar Pacamara

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Sugar Pacamara

3.390 Ft
From the Las Laderas farm, at an altitude of 1715 meters, Sugar Pacamara is memorable for its sweet, lively character, medium-intensive acidity and citrusy notes in the background. Pacamara was cross-bred between the "Pacas" and "Maragogype" varieties, created in El Salvador in 1958, 9 years after Don Alberto Pacas discovered a natural mutation of the Bourbon variety, whitch was named after him. Thanks to the Maragogype, the leaves, fruit and beans of the Pacamara are very large. Fernando's Pacamara is washed. This means that before drying, a machine called a depulper is used to remove both the skin and the flesh of the fruit, and then water is used to wash away anything else that remains on the bean. Washed coffee has a much clearer flavor than other processes and brings out the characteristics of the variety and terroir better than other processes.

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