The Barn - Los Pirineos: Black Honey Pacamara

Produced by fifth-generation coffee farmer Diego Baraona at Los Pirineos farm in Usulután, El Salvador, this Pacamara variety is cultivated at an altitude of 1,600 meters. The coffee undergoes black honey processing, where cherries are pulped with most of the mucilage left intact and then dried slowly on shaded raised beds for approximately 25 days. This meticulous process enhances the coffee's natural sweetness and complexity, resulting in a cup profile featuring notes of ripe plum, sweet orange, and milk chocolate, with a silky body reminiscent of macadamia and a refined texture akin to quality Sencha tea