Pacamara Honey 250 gr - El Salvador

We are delighted to share with you an extraordinary experience through the tasting of this exceptional coffee from Carlos "Finca Las Brisas".     Honey Experimental Process: The coffee skin and pulp are removed, leaving some or all of the coffee mucilage (honey).     Tasting notes: malt, almonds, Sencha green tea, panela. 

This special tasting experience offers a delicious combination of aromas that intertwine harmoniously, creating a unique flavor profile. 

Predominant notes in this blend include malt, almonds, Sencha green tea and panela.     Malt: The aroma of malt fills the air, providing a rich and comforting essence. 

It gives off a scent of warm toasted grains, reminiscent of freshly baked bread and cereals. 

The malty notes bring depth and earth to the entire aromatic profile.     Almonds: The sweet, nutty scent of almonds adds a delicate touch to the cup. 

The scent is reminiscent of toasted almonds, bringing a subtle sweetness combined with a light roasting, toasted feel. 

This aromatic nuance offers a pleasant complexity and a hint of indulgence.     Sencha Green Tea: Brings a refreshing and vibrant element to the aroma. 

The scent of freshly brewed green tea leaves is inimitable, with its herbaceous and vegetal notes. 

It offers a subtle sweetness combined with a hint of herbaceous freshness, contributing to a revitalizing and stimulating scent.     Panela: The inclusion of panela introduces a distinct and inviting aroma to the coffee. 

Panela, also known as unrefined cane sugar, has a warm, caramelized scent. 

It carries notes of molasses and brown sugar, with a touch of earth. 

The aroma of panela adds depth and sweetness, evoking a feeling of comfort and familiarity.     Together, these aromatic elements create a captivating sensory experience. 

Malt and almonds provide a comforting, rich base, while notes of Sencha green tea add freshness and liveliness. 

Finally, the panela brings a touch of sweetness and complexity, completing the aromatic journey. 

Whether you savor this coffee or explore its aromas, the combination of malt, almonds, Sencha green tea and panela offers a pleasant olfactory adventure.     Origin of coffee: El Salvador We are delighted to share with you a unique coffee, a cup of excellence through the history of Carlos "Finca Las Brisas".     Country: El Salvador Region of origin: Juayua Altitude of the plantation: 1200 - 1550 m Harvest: manual, selective. 

Honey maceration process, sun drying.     Meet: Carlos Pola Carlos Pola, a coffee producer in El Salvador, has been working with Pacamara beans since 1984 at Las Finca Brisas. 

This Pacamara grows in natural shade, mixed with mycorrhizae in the soil. 

The grain is worked in a honey process for 72 hours, then dried naturally on African beds for 27 days. 

This excellent terroir work, combined with the natural semi-anaerobic process, allows us to find an extraordinary lot.