Pacamara

OriginEl Salvador

ProcessAnaerobic, Semi-Washed, Washed

Summary

Pacamara coffee from Finca Las Brisas in Juayúa, Apaneca Ilamatepec mountain range, El Salvador. Produced by Carlos Pola, fifth-generation farmer. Grown at 1,250-1,400m. Variety: Pacamara. Processed as semi-lavado (semi-washed) with 5-day anaerobic fermentation, sun and shade dried on raised beds. Flavor profile: persimmon, orange blossom honey, dulce de leche, with hints of 70% chocolate, sponge cake, nectarine, and candied nuts. Creamy body with juicy acidity. Intended for filter brewing.

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Details

FormatBean

Roast profileFilter

DecaffeinatedNo

ProducerCarlos Pola

Altitude1250 - 1400 m.a.s.l

VarietyPacamara

NotesCaramel, Nectarine, Nut, Chocolate, Honey, Persimmon, Cake

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The roaster

Nomad

NOMAD Coffee is a specialty coffee roaster based in Spain, sourcing single-origin beans from Peru, Colombia, Kenya and beyond, roasted for both espresso and filter. They chase clarity and sweetness—think yuzu, kiwi, yellow plum, and cacao in their current lineup. They run their own cafés across Spain and ship across Europe. Their Coffee Academy trains everyone from home brewers to aspiring baristas. A Certified B Corp with a solid subscriber base, NOMAD drops new microlots regularly, with transparent sourcing and tasting notes that actually deliver. Serious about quality, refreshingly unpretentious—good coffee, no gatekeeping.

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