Pacamara
Red Honey
Finca Los Pirineos

Tastes Like: Praline, Lemonade, Table Grape

Origin: Finca Los Pirineos, Usulutan, El Salvador

Variety: Pacamara

Producer: Diego Baraona

Elevation: 1,400 masl

Process:  Red Honey

About the Farm and the Coffee

Diego Baraona took over Los Pirineos in 2020, continuing his family’s coffee work in Usulután, El Salvador. The farm grows several varieties and maintains a collection of additional planting material, continuing an interest developed by his father, Gilberto.

At 1,400 meters, the volcanic hillside receives sunny days and cooling breezes. Shade trees provide habitat around the coffee, while raised drying beds sit between two peaks where moving air helps regulate drying. The farm collects rainwater for production and processing.

Variety

Pacamara was developed in El Salvador from Pacas and Maragogipe. It is known for its large beans and high cup-quality potential, though plants and cup profiles can vary considerably between selections.

Processing

This lot of Pacamara coffee underwent Red Honey processing. After harvest, ripe cherries are pulped and the mucilage is left intact. Pulped coffee is then spread in a thin layer on raised drying beds. The coffee isn’t moved at all on the bed for the first 72 hours of drying, and then is moved to ensure consistent drying. Coffee is dried for 15–20 days until it reaches ideal humidity.