Roasted - El Salvador Natural SHG EP


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About the bean 

We are smitten with this hybrid: a natural, shade-grown varietal, Pacamara.

Pacamara - perhaps not the most delicious sounding name - is a 30-year scientific effort to produce a tough and tasty coffee that maximizes the best qualities of its parents: mama and papa varietals, Pacas (a natural mutation of Bourbon) and Maragogipe (a natural mutation of Typica). From Pacas, our new pick inherited a versatile hardiness that could adapt to various growing conditions, produce like a champ and stand up to crop disease. Meanwhile, like Maragogipe, Pacamara is a peacock in the taste department and a big'un, as a result of the impressively tall Maragogipe trees known for their rather giant seed offspring (aka elephant beans).

What does this mean in the cup?

An absolute standout. Medium in body, aromatically intense with a vibrant citrus acidity and unique flavour personality that reads deeply fruity, but tastes deeply complex, ranging from tropical to chocolate; striking in its satisfying uniqueness. Our tastebuds were so caught by this new and rare song, they haven't been the same since. Don't sit about! Get an order in before we drink it all.

Quick Notes

FARM: El Naranjito
REGION: Apaneca Ilamatepec
ALTITUDE: 1200 – 1400 masl.
VARIETAL: Pacamara
PROCESS: Natural

Cupping notes: Tropical fruits, melon, florals, champagne, clean with bright yellow fruit acidity.

COUNTRY: El Salvador
REGION: Apaneca Ilamatepec
FARM: El Naranjito
PROCESS: Natural
ALTITUDE: 1200-1400 masl.

Roasting recommendation: Medium. Note for home roasters: These are BIG beans, which means they're easier to roast and open more. As a natural, expect the beans to roast darker faster in the middle. For an explanation of our different roasts, see here:

SHG: Strictly High Grown. Usually denser and higher quality than a Hard Bean (HB) or High Grown (HG). These beans are grown above 1,200 masl. (metres above sea level).

EP: European Prep. Indicates the coffee has undergone rigorous sorting - usually by hand to ensure defective beans and foreign material have been removed.

Beyond the Cup

Mapache is dedicated to the well-being of its employees (150 year-round and up to 600 at harvest time) and to the forest canopies that protect the coffee plants on each farm under its wing. A state-of-the-art wet mill ensures water usage is kept to a minimum, and recycled water is reused. Leftover pulp from the mill is returned to the soil to nourish future crops.

The scale and efficiency of the Mapache operation is impressive. Be sure to follow them on Instagram: @mapachecoffee. A feast for the eye and the palette.