El Salvador PACAMARA from the Spanish roaster Nomad Coffee offers a sweet and juicy flavor profile built on notes of persimmon, orange blossom honey, and milk caramel. As the coffee cools, subtle hints of chocolate, sponge cake, and caramelized nuts emerge in the cup, adding another layer of sweetness and complexity. The result is a very harmonious cup with a creamy body, pleasant fruity acidity, and a long, sweet aftertaste.
The coffee comes from Finca Las Brisas in the Apaneca-Ilamatepec region of El Salvador, run by Carlos Pola, a fifth-generation farmer. Although he spent more than twenty years in the textile industry, in 2012 he decided to return fully to coffee and focus on specialty production. On his farms, he has long invested in modern technologies and sustainable agricultural practices that help maintain high quality even under challenging conditions. Nomad Coffee has been collaborating with Carlos for four years now, and this year marks the first time the partnership is taking the form of direct trade, which further strengthens transparency and quality control over individual lots.
This lot of the Pacamara variety underwent an unconventional processing method that combines elements of anaerobic fermentation and the washed method. After careful selection, the cherries were fermented for five days in sealed containers, then hulled without the use of water and only lightly washed. The coffee was then dried on raised beds, first in the sun and then in the shade. The result is a clean and well-defined cup that also retains a distinct sweetness, creaminess, and rich flavor profile.
- Producer: Carlos Pola
- Farm: Finca Las Brisas
- Altitude: 1,250–1,400 m a.s.l.
- Harvest: 2025