|Roaster Location:||San Rafael, California|
|Coffee Origin:||Apaneca, Ahuachapán Department, El Salvador|
|Est. Price:||$19.50/12 ounces|
|Review Date:||November 2018|
Crisply sweet, rich-toned. Baker's chocolate, Bing cherry, hibiscus, oak, molasses in aroma and cup. Deeply sweet structure with pert acidity; velvety-smooth mouthfeel. Hibiscus and molasses lead the gently drying finish, with chocolate and oak resurfacing in the long.
This coffee earned the fourth-highest rating in a cupping of coffees from big-bean varieties for Coffee Review’s November 2018 tasting report. Produced by Mauricio Arturo Salaverria Caceres of Finca Himalaya, entirely from trees of the Pacamara variety of Arabica. The Pacamara is a big-beaned hybrid of the Bourbon-related Pacas and the huge-beaned Maragogipe, itself a mutant of the ancient Typica variety. This is a wet-processed or “washed” coffee, meaning the fruit skin and pulp were removed from the beans immediately after harvesting and before drying. Founded in 1995, Equator Coffees is a women-owned wholesale coffee roasting company that focuses on sustainability in coffee-sourcing and business practices. Visit www.equatorcoffees.com or call 800-809-7687 for more information.
A solid, balanced Pacamara cup: richly sweet, with a chocolate throughline.
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This review originally appeared in the November, 2018 tasting report: "Big-Bean" Coffee Varieties: Novelty, Scarcity, and Atypical Sensory Pleasures