El Salvador
Apaneca-Ilamatepec and western mountains
El Salvador / Apaneca-Ilamatepec and western mountains
El Salvador · Cuscatlán Coffee
A honey-processed Pacamara with a creamy body, caramel sweetness, and juicy stone-fruit notes.
Why this coffee works
Pacamara's large-bean character and honey processing combine for a plush, sweet cup.
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Open the atlasAcidity
Stone fruit
Body
Creamy
Sweetness
Caramel
Finish
Cacao nib
Brew guide
The flat bed reinforces the creamy body without muting the fruit.
Buying note
Preparation methods
Clarity, florals, citrus and clean sweetness.
Equipment
V60, Kalita, Origami or Chemex, paper filter, kettle, scale
Origin
Pacific volcanic range
Apaneca-Ilamatepec and western mountains · 13.79, -88.90
Terrain
Pacific volcanic ranges with farms that often preserve Bourbon and Pacamara genetics.
Seed context
Pacamara and Bourbon-family seeds can create large-bean sweetness and creamy body.
Cup expectation
Expect caramel, cacao, stone fruit and a softer acidity than many East African coffees.
Brew context
Kalita, AeroPress and espresso-style recipes suit the creamy structure.
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