Natural Pacamara



Producer: Anny Ruth
Farm: Loma La Gloria
Altitude: 1500-1700 MASL
Varietal: Pacamara
Process: Natural
Roast: Light
Notes: Fig preserves, plum, fudge, cherry

In developing our relatively new relationship with Finca Loma la Gloria, we have been able to consistently raise the bar in a short period of time. Finca Loma La Gloria grows on the slopes of the San Salvador Volcano with an elevation of 1400-2000 meters, and much of the Pacamara varietal is grown in the high altitudes of the crater.

We have worked with Anny Ruth to supply the farm workers—millers and cherry pickers—with Eco-Stoves as a Beyond the Bean Project. When possible, BRCR likes to go beyond paying great prices for great coffee to the owner of a farm or mill and directly and positively influence the life of the workers all the way down the supply chain. By supplying 24 Eco-Stoves with proceeds from Anny's last harvest, the workers save money on fuel while saving precious natural resources and creating a healthier family environment.

Honeyed Coffee has grown in popularity over the last few years, especially in countries like Costa Rica and El Salvador. For Honeyed coffee, the harvested cherries are de-pulped, then the coffee is immediately placed on beds for slow drying—bits of pulp/fruit actually dry on the coffee. Depending on how much pulp is left on the coffee, Honeyed can be classified as Yellow, Red, or Black. Coffee processed in this way tends to be fruity like a natural and a little creamier in mouthfeel than a washed coffee.  

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