Finca Las Duanas
Pacamara was developed in the mid 1950’s by the ISIC (Salvadorian Institute for Coffee Research) with the intention of creating a solid, high yielding, disease resistant shrub with a complex cup profile. A hybrid of Pacas and Maragogype, Pacamara has been able to take the strong stout genetics of the Pacas varietal and the deeply intense cup profile and unusually large seed size of Maragogype, arguably becoming become more well known and farmed than both varietals from its parental lineage.
This small lot which we will be roasting through October and November was produced by Enrique Mena in the high, dusty peaks of Chalatenango on the Honduran border of El Salvador.
Enriques finca, Las Duanas, benefits from the hot, sunny days and crisp cold nights that are common at 1800 masl. These contrasting and extreme climatic conditions result in a slow maturation of the cherry. Complex sugars develop over time in the seed of the coffee which directly influence how the final cup will taste; in the case of coffee, slower is often better.
We’ve been brewing this unique lot with our chemex. A starting dose of 35g is ground medium (think rough sand) and brewed with 500 ml of freshly drawn hot water. Aim for a contact time of grinds and water of approximately 3.30 minutes before sitting back and enjoying this sparkling and intense brew.