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HomeCoffeesPacamara
Juayúa · El Salvador

Pacamara

Semi-lavado Pacamara, grown at 1250 to 1400 masl

Roasted by Nomad Coffee (Barcelona)

Available now· checked 3 Aug
FarmRoaster-stated
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Details

RoasteryNomad Coffee (Barcelona)· Barcelona, Spain
FarmFinca Las Brisas, El Salvador✓
ProducerCarlos Pola
ProcessSemi-lavado✓
Harvest2025✓
Altitude1250 to 1400 masl✓
ClimateTropical monsoon
VarietiesPacamara✓
Roast—
Tasting notespersimmon, orange blossom honey, dulce de leche, chocolate 70%, biscuit, nectarine, dried fruits with sugar coating✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

7NOTES
  • orange blossom honey
    Floral
  • chocolate 70%
    Nutty/Cocoa › Chocolate
  • biscuit
    Roasted › Cereal
  • nectarine
    Fruity
  • dried fruits with sugar coating
    Fruity › Dried
  • persimmon
    not on the wheel
  • dulce de leche
    not on the wheel

Supply Chain

  1. Farm

    Finca Las Brisas, El Salvador

    Grown by Carlos Pola · Juayúa

  2. Harvest

    Pacamara · Semi-lavado · 2025

  3. Roastery

    Nomad Coffee (Barcelona)

  4. Coffee· viewing

    Pacamara

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarImmersion bag - PacamaraAtzumpaEl SalvadorAtzumpa El Salvador Superauto - CAFÉ DE FINCAEl Salvador Finca Las BrisasEl Salvador Finca AtzumpaMore from this producerCarlos Pola8More from this farmFinca Las Brisas7 moreSame variety, exploredPacamara410Similar flavour profilekaki, miel de naranjo, dulce de leche23Same processSemi-lavado2From the same originEl Salvador687More from this roasterNomad Coffee (Barcelona)32 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessSemi-lavadoAltitude1250 to 1400 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability

Harvest sourceObserved