Carlos Remus' Pacamara honey process is exactly Chalatenango's Pacamara honey! The taste of the origin is expressed. The apricot and plum-like flesh that often appears in good coffee in the region has a solid fruitiness, the volumey and thick sweetness that appears in good Pacamara, and the elegant aftertaste like tea and cinnamon in a good honey process. Everything appears in a well-balanced manner, and every time the buyer Kadokawa drinks, he closes his eyes and goes on a delusional farm trip.