Finca el Puente Geisha

Pacamara coffee with a complex, intense fruit character and a sweet chocolate finish.

Tim's Notes

This coffee is a sweet and fruity Pacamara from the Los Pirineos farm, processed using the honey process. The honey process involves drying the coffee’s parchment (inner skin) while leaving the mucilage behind, which creates a subtle fermented flavor. The coffee has notes reminiscent of strawberries and ripe stone fruits (peaches, plums, etc.). These flavors are created when the coffee is dried under shade nets, slightly fermenting the mucilage.

Honey Process coffees often have a rough texture and finish, but this lot was sweet, smooth, and had a subtle fermentation flavor that I couldn’t help but buy when I visited the farm in March of this year. The reason for creating such a clean Honey Process coffee is probably the skillful drying process of Los Pirineos Farm. They constantly mix and rotate the coffee throughout the day while drying, ensuring even drying and preventing defects due to uncontrolled fermentation.

Cultivar - Pacamara
Flavour Notes - Winey, stone fruits & cacao nibs
Producer - Diego Baraona
Country - El Salvador
Region - Tecapa-Chinameca, Usulutan
Process - Honey
Harvest - February 202 4
Roast Profile - Light Roast
Contents - Whole Coffee Beans