After handpicking the coffee cherries, they are de-pulped and the coffee is put directly onto drying beds under shade. This “honey process” gives it an extra fruity character, but you will still find a lot of the classic chocolate flavors commonly found in El Salvadorian coffees. The Pacamara cultivar is a cross between margogype, which is a big tree that produces very large coffee beans and cherries, and the dwarf mutation of Bourbon named Pacas, hence the name Pacamara. This cultivar was developed in El Salvador and Gilberto’s farm was one of the trial farms for the development. it can be a challenge to find good Pacamara cultivars as there were several different generations released in the past and not all of them are genetically stable and will vary in quality. Gilberto has been planting Pacamaras that we know taste good and that is why his Pacamara coffees have done so well in the Cup of Excellence. An excellent coffee for a cozy Christmas breakfast or just when you want a really sweet and rick coffee during the cold winter months.