Filter Coffee - Diego Baraona - Pacamara Anaerobic Natural

An unique coffee innovation from El Salvador The pacamara variety was developed in El Salvador by crossing the Pacas and Maragogype varieties. Diego's farm played a key role in developing the variety by providing land for extensive trials. Unfortunately the trials were stopped prematurely due to civil unrest in the 1980s, but Diego's forefathers were able to hold on to these seeds and perfected the variety themselves. Coffee highlights Taste profile: Sweet like red wine with notes of nutmeg and black berry. Processing method: Anaerobic Natural Bean origin: Usulatan, El Salvador Variety: Pacamara Harvest season :February 2025 Altitude: 1450masl Why choose El Salvador Pacamara Anaerobic Natural. A rare and unique variety Developed on their own farm the Baraona family earned the name 'King of Pacamara' and is considered to be posses the true flavour of Pacamara. Unparelled flavour depth Pacamara is famous for it's brown spice notes which shine in the cup as notes of Nutmeg and red wine. Perfect anaerobic natural Diego Baraona is a master of the Anaerobic natural using climate controlled rooms to optimize the fermentation. Brewing tips for El Salvador Pacamara anaerobic natural coffee Enjoy this unique coffee with the following brewing methods: V60 Pour Over recipe for 250 Grams Coffee Weight: 15.5 Grams Brew Ratio: 1:18 Water Temperature: 95°C Grind size: 14 Clicks Comandante Total Brew Time: 2:45 00:00 - 00:15 Pour 40 Grams of water for the bloom 00:40 - 01:00 Continue Pour to 150 Grams of water 01:15 - 01:35 Finish pour up to 280 Grams 02:50 Brew finishes Espresso: Brew with a 1:2 ratio to emphasize its sweetness and balance. From farm to coffee cup – the story of Pacamara This lot is of the legendary Pacamara variety which originated in El Salvador. This cross was developed by the Salvadoran Institute of Coffee Research by pollinating flowers of the Pacas and Maragogype varieties. The genetics of Maragygpe lend Pacamara it's unusually largely sized beans. Pacas, on the other hand is a selected mutation of bourbon first discovered in El Salvador. This makes Pacamara the poster child of El Salvador and arguably the best Pacamara's in the world come from El Salvador. This lot undergoes a meticulous washing process using a demucilager, which removes the coffee’s mucilage with centrifugal force instead of fermentation. After washing, the beans are dried on raised beds for 10–14 days and rested in hermetically sealed bags for three months. This careful handling results in a coffee that is both clean and sweet, with a flavor profile that pays homage to its origins. Coffee roasting details To enhance the sweetness and highlight the clean flavor and tart acidity of the Pacamara, this coffee is a light roast, 1/5 on our scale. This means it is best suited as filter but can be brewed as a light and bright espresso as well. Roast profile: Light roast to promote acidity. Ethical and sustainable practices Diego Baraona’s farm integrates traditional farming with modern processing techniques. The coffee is hand-sorted and packed on-site to maintain the highest quality standards. By preserving these historic plants, the farm honors the heritage of El Salvador’s coffee while supporting sustainable practices.