Los Pocitos

About This Coffee

This is a washed Pacamara coffee from El Salvador's Chalatenango region, grown at 1,700 meters altitude. Produced by Ignacio Gutierrez at Los Pocitos farm, this coffee features flavor notes of cacao nibs, brown sugar, and a creamy body. The Pacamara variety is a cross between Pacas and Maragogype, created in 1958 at the Institute of Coffee Studies in El Salvador. After harvest, the coffee was washed to remove the cherry and fruit mucilage, then spread on raised beds and turned regularly for 7 to 10 days of slow, even drying. Medium roasted, it offers a solid creamy body with cacao and baked brown sugar undertones, along with a syrupy texture and lingering cacao aftertaste.

Origin

Chalatenango (El Salvador)

Flavor Notes

Brown Sugar, Cacao Nib, Cream

Roast Level

Medium

Processing

Washed

Typology

Arabica

Pacamara

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Firebat Coffee

The story of Firebat begins at a children's preschool Christmas show in El Salvador in 2013, where founders Rodrigo, Gustavo, and Leena first met. Gustavo and Leena moved to Canada in 2016, opening the roastery in early 2017, while Rodrigo remains in El Salvador managing farm operations and sourcing. The team owns Balam, a four hectare farm in the Chalatenango region purchased in 2015, which serves as a coffee farming lab for experimenting with exotic varieties and processing methods, with multiple Cup of Excellence winner Ignacio Gutierrez handling the processing. The name carries meaning on both sides: "Fire" for the volcanic soil of El Salvador and "Bat" as a symbol of change in Mayan mythology. They focus exclusively on El Salvador for direct trade, shade grown coffee from volcanic soil regions, roasting in small batches to highlight each bean's potential and preserve the quality achieved at the farming stage. Varieties include Gesha Honey, SL 28 Washed, Bourbon Washed, and Caturra Pacas Honey, all roasted the same week they ship.

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