This Pacamara comes from Finca Talquesalar, owned and run by Irene del Socorro Sosa in the Chalatenango region of northern El Salvador, an area known for cooler temperatures, high elevations, and some of the country’s most expressive microlots .
Irene’s farm sits at 1,400 masl and is planted with a small but diverse mix of varieties, including Pacamara and Gesha, alongside citrus trees. The Pacamara selection stands out for its structure and clarity, a variety known for large bean size, pronounced sweetness, and a flavour profile that can balance weight with brightness when handled carefully.
The coffee is honey processed: cherries are picked ripe, depulped on the day of harvest, and dried with their mucilage intact on raised African beds for 18–27 days. This slower, controlled drying allows sugars to develop gradually, resulting in a cup that is both sweet and textural, without losing definition.
In the cup, the coffee opens with cacao and toffee, followed by golden raisin sweetness and a fresh lime lift that keeps everything vibrant. The acidity is tangy but integrated, supporting a creamy mouthfeel and a long, fruit-sweet finish. It’s a coffee that feels composed rather than loud - layered, comforting, and quietly complex.
