This Pacamara coffee from Los Pirineos farm in Usulután, El Salvador is produced by fifth-generation coffee producer Diego Baraona. The farm sits at 1400 meters above sea level on the slopes of a stand-alone volcano, creating a unique microclimate ideal for coffee production. The coffee underwent Black Honey processing where ripe cherries are pulped with mucilage left intact, then dried on shaded raised drying beds for approximately 25 days. The farm practices sustainable methods using collected rainwater and shade-grown cultivation under trees. Flavor notes include chocolate, orange, and plum.
An internationally acclaimed roastery from Helsingborg, focusing on sourcing exceptional green coffee and roasting it to highlight its clean, sweet, and vibrant character.
