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El Salvador Pacamara Black Honey - Fresh Crop

This coffee is part of Water Street's Fresh Crop Program. Availability is limited.

"El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango "was discovered." This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana, much cooler climate."
-- Piero Cristiani, Cafe Imports

Pacamara refers to the varietal of coffee bean. The Pacamara varietal is a hybrid; a cross between the Maragogype and Pacas varietals, with a distinctly large bean size, often referred to as the "elephant bean". Black honey is an indication of the processing style of this particular lot. It is important to note that the process does not in any way involve actual honey, or "miel," in Spanish.

Although the honey process itself is not uncommon, recent experimentation has led to varying types of honey coffee; black honey, yellow honey, and red honey. Each type of honey coffee will yield different characteristics based on how often the coffee is turned during drying, or by how much mucilage is left on the parchment during drying. Black honey coffee is turned least often, or may have the most amount of mucilage on the bean during drying. The less-frequent turning or increased amount of mucilage allows the sugars to caramelize quickly, staining the bean a dark maroon or black color.

Try me in a chemex!


Country: El Salvador

Farm: Los Pirineos

Altitude: 1550m

Varietals: Pacamara

Production Method: Black Honey

Aroma: rustic, musky, hint of lemon zest

Flavor: earthy, particularly sweet finish

Acidity: bright, rounded

Body: balanced, mild