Pacamara — Bred in El Salvador in the 1950s from Pacas and Maragogype, producing very large beans on a tall tree; it carries the traits of both parents.
Complex and layered - florals, tropical fruit and chocolate over bright acidity, with a big body; a favourite on competition tables.
Pour-over at 90-92°C, 1:15 ratio, medium-fine grind, staged pours to keep clarity and sweetness.
Beans currently available under this variety
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