From the farm’s four cultivars, this honey-processed Pacamara micro-lot stands out for its unique balance of flavour and texture. Cane sugar and tamarind form the foundation, while mandarin orange citrus brings a bright, zesty character that highlights Pacamara signature acidity. This year’s harvest delivers exceptional clarity and a silky-smooth texture. As the coffee cools, notes of dried cinder toffee, black tea, and cocoa unfold, adding depth. Lemon and kumquat bring a refreshing citrus edge, tying together the syrupy texture and structured mouthfeel in a clean, balanced finish.

The farm is focused very much on quality and Jamie has continued to win awards for his coffee since we started working together. Embracing innovation, Jaime uses raised drying beds, similar to those originally found in East Africa, to meticulously control the drying process after fermentation. This move away from the traditional El Salvadorean concrete patio method has proven to be a quality game-changer. The construction of a shading system for these beds was funded by Artisan Roast, ensuring the coffee is cured at lower temperatures, preserving its natural sweetness and enhancing the final flavour.