Where Pacamara Began
Pacamara's story begins in El Salvador. Developed in 1958 by crossing Pacas and Maragogype, this distinctive coffee variety is known for its vibrant flavors and sophisticated profiles.
One region that helped bring Pacamara into the spotlight is Chalatenango, El Salvador's coolest and northernmost region. Known as the "valley of water and sand," Chalatenango gained recognition in 2007 when a Pacamara from the region won the Cup of Excellence.
Today, that connection between variety and place continues at Finca El Amaton, home to our newest featured coffee.
Meet the Producer: Efrain Solis
In El Salvador's Chalatenango region, producer Efrain Solis owns Finca El Amaton, a farm home to approximately 4,500 coffee trees alongside citrus trees. Grown at 1,550 meters above sea level, this Pacamara microlot undergoes a washed process.
Washed coffees are common in El Salvador. Typically, ripe coffee cherries are depulped on the day of harvest, then fermented in open-air tanks for 12–24 hours. After the remaining mucilage is washed away, the coffee is spread on patios or raised beds to dry, a process that can take up to 20 days.
From the Cupping Table to Your Cup
What makes Finca El Amaton coffee worth exploring? It starts with its layered flavor profile.
White grape and green apple mingle with tropical papaya and delicate jasmine. Sweet herbal notes, a touch of light honey, and the subtle richness of oaked Chardonnay round out a creamy, juicy body with a lively, lingering finish.
YOUR BREWING GUIDE
- Method: V-60 or Chemex
- Water Temperature: 208°F
- Coffee-to-Water Ratio: 1:17
- Grind Size: 700 µm
- Total Brew Time: Approximately 3 minutes, 15 seconds
- Extraction: 1.4%
Ready to experience it for yourself?
Discover Pacamara from the country where it began.
Shop El Salvador, Finca El Amaton →