With this coffee, La Montañita Farm brings us a very special variety that is found almost exclusively in El Salvador. Pacamara was bred in 1958 by the Salvadorian Institute for Coffee Research (ISIC) as a cross between the Pacas and Maragogype varieties and has since become an indispensable part of the specialty coffee world. The idea behind this creation was to bring out the best of both varieties and combine them in an even better cup quality. As the annual Cup of Excellence shows again and again, this has also been successful, because in recent years this special variety has often dominated the Cup of Excellence with its high cup quality, especially in El Salvador. Pacamaras is the first coffee of its kind in the world. Pacamaras usually have complex and intense flavours, a medium to dense body with a creamy texture and an elegant acidity. Our pacamara has been prepared using the semi-washed process, which gives it a very clear character and a certain sweetness. In this process, the ripe cherries are de-pulped directly after harvesting and then first fermented together with the mucilage for 15-18 hours. The cherries are then completely cleaned with water before being laid out to dry.