Grind Filter.

Updated: 14/10/2024

El Salvador - Juayua

Region: Sonsonate
Variety: Pacamara
Altitude: 1400-1500m
Processing: natural & anaerobic natural

Q-GRADE: 87

Tasting Notes:
raspberry jam, white chocolate, plum, vanilla,
blackcurrant, hibiscus, strawberry, brown sugar

We’re now into our 3rd year buying coffee from these farmers in El Salvador, and their coffees are so good we almost don’t need to try them before we buy them to be honest.

This year we had a new problem - we’ve grown a lot; to the point where a microlot from most farms is just not enough coffee any more. That’s especially true of these special Pacamara variety lots from El Salvador. But we didn’t want to rule them out (as we adore them too much) so we decided to blend different lots together from farms close to each other to make up the volume we needed.

So here we have three delicious Pacamara coffees, each with a very similar complex, sweet, berry-like flavour profile. Two are naturally processed and the third is an anaerobic natural, and altogether they give us this incredibly rich and balanced filter coffee.

The initial berry fruit notes give way to a sugary, biscuity sweetness, with complex florals and citrus acidity on top. While the body’s not as heavy as, say, some of the Brazils we’ve had, the mouthfeel is super silky and soft - very classy, which is what we’d expect from good, high-altitude Pacamaras from El Salvador.

As we grow it’s really cool to find solutions to some of the problems that growth can turn up, and to show that coffee this tasty and from people this nice can exist in the wider speciality scene. It’s kind of fun to be in that space; what do you think?

- Howey Gill, Head of Coffee @ Grind

Allergens: N/A