Vibrant, juicy, and impossibly sweet, this Miravalles Pacamara from El Salvador commands attention from the first sip. Bursting with caramel, plum, and lime, it delivers a multi-layered, lingering cup that is both bold and refined—a true specialty coffee experience.

This rare wet-processed Pacamara, a hybrid of Pacas and Maragogype, shines at both Light and Medium roasts. The Light roast highlights juicy lime, golden plum, and delicate green herb with bright acidity and a syrupy body, while the Medium roast deepens into rich caramel, chocolate-caramel, and subtle fruit notes with a smooth, balanced finish. Hand-harvested and sun-dried on raised beds at 1,250–1,550 m, this extremely limited lot preserves the variety’s expressive sweetness, large bean character, and vibrant complexity.

Micro-Roasted to Order | NET WT 12 OZ (340 G)

The Farmer Details
Sourced from the Miravalles family farm in Apaneca, Ahuachapan, El Salvador. Owned by Luis Duarte and Tete Chacón, managed with care by their son Luis Jr. and longtime manager Chico, the farm spans 1,250–1,550 m elevation and is meticulously maintained to keep cultivars separate, including Bourbon, Pacas, and Pacamara. This lot of Pacamara is hand-harvested, wet-processed, and carefully raised on sun-dried beds to preserve its juicy sweetness and bright fruit character.

Roast Levels & Flavor Profiles
Light Roast — Juicy lime, golden plum, and delicate green herb with bright acidity and syrupy sweetness.

Medium Roast — Caramel, chocolate-caramel, and subtle fruit notes with a smooth body and balanced finish.

For precise grind sizes tailored to each brewing method, along with step-by-step instructions, please refer to my full Brewing Guide.

The Coffee Details
Origin — El Salvador (High-grown, specialty-grade coffees known for elegance, clarity, and sweetness)

Region — Apaneca, Ahuachapan (Fertile volcanic soils and verdant slopes producing expressive coffees)

Altitude — 1,250–1,550 m (Moderate to high elevation ensures slow maturation, vibrant flavors, and clarity)

Processing — Wet Process / Washed (Careful washing highlights fruit clarity and balanced body)

Drying Method — Raised Bed Sun-Dried (Even, controlled drying to preserve sweetness and complexity)

Cultivar Detail — Pacamara (Hybrid of Pacas and Maragogype, producing large beans with expressive fruit and body)

Grade — SHG (Strictly High Grown, indicating dense, high-altitude beans)

Screen Size — 16–19 (Exceptional extra-large beans, meticulously sorted for consistency, balanced extraction, and a refined cup profile)

Appearance — 0.0 Defects Per 12 OZ (340 G) Bag (Competition-grade quality, flawless, exceptionally clean)

Cupping Score — 88 Points (High-quality cup with layered sweetness, nuanced top notes, and moderate acidity)

Farm Gate Certified — Coffee purchased directly from the farm or producer, ensuring farmers are paid fairly and transparently while maintaining exceptional, traceable bean quality

Resting Period — Whole bean rests best 7–10 days post roast — ground coffee can be opened upon delivery

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Limited Stock