From Don Jaime farm in El Salvador, we have received an exceptional Pacamara variety processed with the Anaerobic Natural method.
Don Jaime farm is located in the San Ignacio area of Chalatenango, a region renowned for its high-quality Pacamara. The producer, Jaime Guevara, is a highly respected grower who has won numerous awards and consistently delivers outstanding coffees year after year.
He places particular emphasis on the drying stage, using multi-tiered drying beds and shade curtains to ensure a slow, meticulous process. This attention to detail results in exceptionally clean cups with pronounced flavors and no off-notes.
This Pacamara Anaerobic Natural lot underwent approximately 100 hours of anaerobic fermentation in plastic tanks, carefully shaded to maintain stable conditions. The cherries were then dried quickly in direct sunlight at the initial stage to reduce moisture, followed by a slow, shaded drying phase on raised beds.
The result is a cup with comforting almond-like sweetness, rich chocolate tones, and a refined, black tea-like finish.
Experience this remarkable Pacamara from Chalatenango—a true reflection of producer Jaime Guevara's dedication and craftsmanship.
