Maria Elena Ochoa - Pacamara - Honey Microlot


Country: El Salvador

Region: Talquezalar, San José, Alotepec-Metapán

Variety: Pacamara

Altitude: 1300 masl

Proc. Method: Honey Process


Taste Notes:


Acidity: Low Apple Acidity

Body: Creamy Hazelnut milk

Sweetness: Roasted Almonds

Aroma: Marzipan with hints of Papaye, long aftertaste


Color Reading: 90

Degassing: 5 to 7 Days


Recommended Brew Method


Ratio: 1 to 10

Mix well with cold water in a cezve, sugar is optional but frowned apon

Place on low heat and slowly bring to the boil, stir twice during the process


Farm story


Maria Elena Ochoa owns a 10-hectare farm called Divina Providencia, where she grows both Pacas and Pacamara varieties. Once the coffee is picked ripe and de-pulped, it's fermented dry for 10 hours, then washed three or four times before being dried on patios and raised beds for 8–15 days.

El Salvador Maria Elena Ochoa Honey Process 300gr