Counter Culture Coffee - Retail

Finca Santa Elena - Pacamara Honey

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Counter Culture Coffee - Retail Finca Santa Elena - Pacamara Honey from Counter Culture Coffee scores 62 on the VIZNT Score for food & grocery at $23. Free shipping on $30 & up!. Key specs: shipping Free shipping on orders $30+ $0 $30 Your cart is empty Shop now Add Our Favorites Single-Origin Subscription - Two Bags Add - $39., variants Default Title. In stock · Free shipping · See merchant.

Pacamara originated in El Salvador through crossbreeding of the local Pacas variety with Maragogipe, a variety known for its large seeds and fruity profile. This unique hybrid is synonymous with cup quality in the country. This coffee was honey processed, meaning that after the cherry’s skin was removed the seeds were dried with their sweet, sticky mucilage still intact. This processing method plays up the fruit tones of this variety, resulting in a cup that is rooted in brown sugar sweetness, with layers of juicy, tropical fruit as it cools. -Finca Santa Elena is located a few hundred meters from the crater of the Santa Ana volcano. When this volcano erupted in 2005, the farm was completely devastated. When owner Fernando Lima replanted Santa Elena, he intentionally set aside a few parcels to cultivate Pacamara, a variety that is well known for its large bean size, fruity cup profile and success at national quality competitions. -Pacamara is a cross between the Pacas and Maragogipe varieties. Pacas was discovered in 1949 on a farm in Santa Ana, not far from Finca Santa Elena. The variety is a natural dwarf mutation of the Bourbon variety, and its small stature allows farmers to plant trees closer together, increasing yield. Maragogipe is a mutation of the Typica variety known for its gigantic seeds and high cup quality. A hybrid of these two varieties: Pacamara offers more brightness and fruit quality than the typical Salvadoran profile. -This coffee was honey processed, meaning that after the cherry’s skin was removed, the seeds were dried with their sweet, sticky mucilage still intact. This imparts more fruit character than the traditional washed process where this mucilage is typically washed away, but less than the natural process in which the whole coffee cherries are dried in the sun.

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