EL SALVADOR LOS MORALES PACAMARA HONEY | Taresso - Artisan Coffee Roasters

EL SALVADOR LOS MORALES PACAMARA HONEY

12,3847,86

Clear
QTY.
Select based on the following characteristics:
WEIGHT
CONTENT
SKU: ELSLM-EN

The Los Morales farm is located in one of the greenest areas of El Salvador, in front of the Montecristo Forest in the Metapan region, which is an emerging coffee-growing area in El Salvador. Here, El Salvador meets Guatemala and Honduras. It belongs to Milton Morales, and the farm is situated in the Alotepeque mountain range at an altitude of about 1800 meters.

On his farm, Milton Morales cultivates not only coffee plants but also blueberries, mandarins, bananas, and peaches, thereby enhancing the farm’s biodiversity. In May 2024, we had the great honor of visiting Milton Morales’ farm and seeing the facilities up close.

The Pacamara beans are a sub-species of the gourmet Arabica coffee plant. It originated In 1958, when a rare and unique hybrid strain was created between the famous “Maragogype” (known for it’s huge bean size) and the “Pacas” (a variety of smaller round beans), now known as Pacamara. The coffee grows between 1200 and 1750 meters above sea level, high in the Apaneca-Ilamatepec Mountains in the Northwest corner of El Salvador (near Guatemala).

This coffee plant has large leaves, fruit and coffee beans and offers aromatic notes of dark chocolate, smoke and hints of floral. The taste of this coffee is moderately bold with no bitterness, an elegant acidity with good substance and a touch of freshness. Enjoy this full bodied coffee with high sweetness and brown sugar with some earthiness. It has tones of malty chocolate and cocoa when milk is added.

This Pacamara is especially processed using the honey method, which means that the outer skin and pulp layers of the coffee cherries is removed, but all or some of the sticky fruit residue called “mucilage” is allowed to dry on the bean and later removed by machine along with the parchment skin.
After the coffee is harvested from the trees, starts the coffee processing process. In the same farm is a small mill, which consists of a small pulper and a metallic solar tunnel with UV plastic and African beds inside the tunnel to dry the coffee.

The processes that are carried out in some cases are anaerobic processes of 72 fermentation, among others, and standard processes of natural coffees and honey.
Drying times range between 30 to 40 days depending on the climate and the type of process.

PRODUCER: Milton Morales

CUP PROFILE: Aromatic notes of dark chocolate and floral notes

VARIETY: Pacamara

PROCESS: Honey

ELEVATION: 1200-1750m