The Pacamara bean is native to El Salvador and is a hybrid developed in the 1950′s of two other coffee varieties, Pacas and Maragogype, the latter of which it owes its extremely large size. Pacamaras have a reputation for being “difficult to roast”, but when done so correctly have become known for exhibiting a very unique savory, brightly acidic and super sweet and creamy cup profile. This particular Pacamara demonstrates these qualities beautifully…

Here one can find pineapple, red grapefruit, tarragon, sage, & great sweetness throughout.