This sweet treat from Oh My Bean Roastery will win you over with its velvety taste of caramel, fresh forest fruits, and sweet cocoa. It's simply a coffee that you'll drink and never want to stop. This natural lot, rich in its balanced flavor and velvety body, is just the thing for your sweet tooth.
The La Dalia farm is located in the western part of El Salvador, in the Apaneca Ilamatepec Cordillera mountain range near the border with Guatemala, and brings us coffee with unusually large beans. It grows at an altitude of 1,400 meters. Jose Guillen and his family have been growing coffee for five generations and embody a unique combination of tradition and a progressive approach. Their coffee plantation is home to wild fauna and flora – the coffee grows here in the shade of cedars and mahogany trees. The Pacamara variety is a natural mutation of the Bourbon variety . Its specific characteristics are mainly its significantly large cherries and beans. Pacas trees are short and have a compact crown, which makes them more resistant to harsh climatic conditions. Pacamara thrives best at higher altitudes, where it can develop its full flavor potential.
Natural processing is the oldest method of coffee processing. After harvesting, the coffee cherries are dried whole in the sun, most often on African beds or concrete ground. Over the course of several weeks, a natural process takes place during which the beans slowly ripen inside the sweet pulp. After drying, the skin and pulp are removed, leaving only the pure coffee beans. This method of processing produces a complex flavor and rich character that reflects the origin and growing conditions.