El Bosque Estate Black Honey Process Pacamara, El SalvadorCoffee Beans
Origin
- Region: El Salvador Chalatenango Finca El Bosque
- Variety: Pacamara
- Process: Black Honey Process
- Roast: Light Roast
- Altitude: 1500m
- Sample Batch: 2020
- Grower: Ignacio Gutierrez
Flavor Notes:
Citrus, orange, grape, honey
- Aroma: Medium
- Cleanliness: Medium
- Sweetness:Medium
- Acidity:Medium
- Body:Average
- Bitterness:Slight
- Aftertaste:Medium
- After Cooling:Average
El Bosque Estate Black Honey Process Pacamara, El SalvadorCoffee Bean Intro:
El Bosque Estate Black Honey Process Pacamara, El Salvador
Country: El Salvador
Region: Chalatenango San Ignacio Los Pozos
Farm: El Bosque Estate
Elevation: 1500 m
Variety: Pacamara
Processing Method: Black Honey
Region Introduction
El Salvador is one of the smaller Central American countries with a very dense population and is known as the "Land of Volcanoes." Its coffee is characterized by excellent balance. Like Guatemala and Costa Rica, El Salvador grades its coffee based on altitude, with higher-altitude coffee being of better quality. The Chalatenango (
) region is located in north-central El Salvador, situated in hard-to-reach volcanic mountain ranges with fertile soil, making it highly suitable for coffee cultivation. Most of the coffee from this region is Chalatenango Strictly Hard Bean (SHB, which refers to coffee grown at SHB altitudes above 1400 MASL ).
This mountainous country has almost no large plains, so coffee farmers can maximize the benefits of high altitudes and volcanic soils, which coffee trees also thrive in due to their mineral-rich composition. The increasingly popular variety in the region is Pacamara ( Pacamara ), known for its intense acidity and rich aroma, strong disease resistance, and high productivity.
The owner of El Bosque Estate is Ignacio Gutierrez, a renowned figure in El Salvador’s COE "Triple Crown" of coffee. 2011 In [year], his estate Finca La Roxanita participated in COE for the first time, winning first place in the President’s Award with a washed Pacamara, setting a record for the highest score ever achieved that year. 2013 In [year], his Finca San Nicolas won first place and the President’s Award with a honey-processed Pacamara. COE In [year], his El Bosque Estate honey-processed Pacamara earned him a third President’s Award and first place in 2015 . COE In [year], he secured a third President’s Award and first place in
. COE Every year, Gutierrez reinvests the
Cup of Excellence prize money into improving and expanding his farms, and their success reflects his dedication to specialty coffee.
Coffee Variety 1950 This coffee is the Pacamara variety, a hybrid of Pacas (a natural mutation of Bourbon) and Maragogype (elephant bean) discovered in El Salvador in the Maragogype . 1958 It was first cultivated by Salvadoran researchers in [year]. Pacamara is a rare and exceptional artificially bred variety that surpasses its parent plants, inheriting the best traits of both. It combines the outstanding flavor profile of Pacas with the large bean size of Maragogype, with beans being at least 70%-80% larger than Maragogype, 17 with over 100%，18 % scoring above 90% , an average bean length of 1.03 cm (compared to the typical 0.8-0.85 cm), an average width of 0.71 cm (compared to the typical 0.6-0.65 cm), and a thickness of 0.37 cm, resulting in a plump and round shape.
Processing Method
This coffee is processed using the black honey method. Gutierrez is committed to advancing honey processing techniques. First, freshly harvested coffee cherries are sorted, and only high-quality red cherries are selected for depulping. This step retains nearly all the fruit flesh and mucilage. The mucilage-covered beans are then dried on raised beds under the sun, with frequent monitoring of fermentation levels and moisture. The beans are dried to a moisture content of around 11% %. The entire drying process takes approximately 18-25 days. Black honey-processed beans are known for their excellent flavor, with pronounced sweetness and aroma.
Roast Profile
Cupping Notes
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Region Intro:
El Salvador, known as the "Land of Volcanoes," is the smallest country in Central America, and its reputation in specialty coffee growing regions has already surpassed life itself. One can imagine that the quality of beans from here naturally won't be far off!
Although coffee was mainly grown for domestic consumption, over the next 100 years it became a stable and important crop, especially in the late 19th century when the country's importance grew increasingly, at a time when the country's indigo exports were affected by the development of synthetic dyes and their widespread marketability.
By the late 1970s, coffee exports accounted for 50% of GDP, but socio-economic and political turmoil plunged the country into civil war for more than a decade, and in the 1980s, various land redistribution programs and land reforms disjointed the coffee industry, leading to a market decline. Due to the lack of continued
Brewing Tips:
Brewer: V60 #01
Water Temperature: 90-91°C
Dose: 15g
Brew Ratio: 1:15
Grind Size: Medium-Fine (80% passing through a 20-mesh sieve per Chinese standards)
Brewing Method: Three-pour extraction. Bloom with 30g water for 30 seconds, then pour in a slow spiral until reaching 125g, pause when the water level nearly exposes the coffee bed, then pour again to 225g and stop. Remove the filter when the water level nears exposing the bed again (timing starts at bloom). Total brew time: 1’50”.
Flavor Cup Report:
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