El Salvador Finca El Angel Pacamara Natural

Fragrance of cherry and pomegranate, aroma of blackberry, and strawberry jam. Notes of cocoa, red fruits and tropical fruits with an aftertaste of banana and dark chocolate and a milk chocolate sweetness. Mild malic acidity with a soft, creamy mouthfeel and medium body.

The large size of the Pacamara varietal can present some challenges with roasting, especially in developing sweetness. It is important to approach this coffee with a gentle start that can allow heat to evenly penetrate the large seed. This will also help to avoid the risk of scorching, which the large seed is prone to. Pacamara coffees often have a bright acidity. Extending the amount of time the coffee spends in the caramelization phase of the roast will help to develop sweetness and balance out the sharp acidity. We recommend roasting this coffee to a lighter roast level, with an approximate Agtron color reading of 90-85 in order to bring out the complex acidity and develop the sweetness. This roast level corresponds to a post crack development time of between 1:20-1:35 and an end temperature of approximately 20-25 degrees Fahrenheit past first crack.