The Pacamara coffee variety was developed by the Salvadoran Coffee Research Institute (ISIC) in 1958, resulting from a cross between the Pacas and Maragogipe varieties. We highlight the notes that should stand out during processing: dark chocolate, red berries, sweetness. The art of this Pacamara lies in achieving a balanced flavour profile. Although the fruit is the highlight, it is harmoniously balanced with other elements such as sweetness, body and a clean finish. This is the hallmark of Tatan Gasca!

It paints a picture of rich and vibrant tropical fruit flavours within the context of a predominantly fruity coffee profile. It conveys a sense of abundance and exuberance in the coffee’s fruity characteristics. This coffee is prized for its complexity and multidimensional flavour profile. In addition to the fruit, you will experience floral, milky notes and even nutty undertones. This complexity adds depth and character to the coffee’s profile.

Harvest of ripe cherries, cherry cleaning, followed by oxidation for 48 hours.

Anaerobic fermentation in the cherry for 60 hours, with the must being collected. The cherries are pulped and a further anaerobic fermentation is carried out with the mucilage for 60 hours, adding the leachates. At this stage, the must is recirculated.

The fermentation process is abruptly halted by a combination of hot (50°C) and cold (20°C) water to eliminate the microbial load. This is a specific method for rapidly cooling the cherries. It is a critical step in coffee processing, as it helps to fix the compounds released during fermentation. The combination of hot and cold water first opens the pores of the bean and then fixes the volatile compounds.

Natural sun-drying under a canopy and final shaping in a silo. (Mechanical system). Resting time: minimum 10 days.