One of our most sought after varietals, the Yellow Pacamara is known for its notes of passion fruit, pineapple, hazelnuts, apricots, crisp acidity, as well as a silky body and aftertaste. It's a hybrid of two varietals, the Paca and Maragogype. Although the yield produced by this varietal is low, the out-of-this-world cup profile produced by this tree more than makes up for it.
Our farms Limoncillo, La Escondida, and La Huella produce this fantastic coffee. Try it as a Washed, Pulped Natural (Honey), or Full Natural. Grab it while it lasts!
These big beans are the product of crossing Paca and Maragogype varietals. This variety was first created by the Salvadorean Institute for Coffee Research in 1958. Due to its success at adapting to the unique growing conditions of the region, the Pacamara has stood out for its high yields and cup profile.
Unlike its mutated cousin, the Yellow Pacamara, the Red Pacamara’s cherries ripen to a blood red color.
Its cup profile tends to lean towards notes of dark chocolate, red apple, brown sugar, and blackberry. Its creamy and rich body balances perfectly with its citric, and juicy, acidity. This truly is a well balanced coffee.
Available as a Washed, Pulped Natural (Honey), and Full Natural.
Ethiosar is what we call a hybrid’s hybrid. It’s a cross between a Rume Sudan with a Sarchimore; whose offspring is then crossed with a Villa Sarchi.
Rume Sudan is a mutation of Typica from Ethiopia. Sarchimore is a cross between a Villa Sarchi (a dwarf mutation of Bourbon that was discovered in Costa Rica) and Timor (a cross between robusta and arabica species). This complex genetic diversity provides Ethiosar with rust resistant properties, higher yield production when compared to a Caturra, and a vibrant cup profile. Find a vibrant sweetness, crisp acidity, green apple, mandarin, and a juicy aftertaste.
Due to its unique properties, we’ve gone and planted Ethiosar at Limoncillo, Los Placeres, El Encanto, Mama Mina, and La Huella. It thrives in the different micro-climates of our farms, so we have high hopes for this varietal.
Processed as a Washed, Pulped Natural (Honey), and Full Natural.
One of the more common varietals on our farms. This cross between a Mundo Novo and Caturra, this dwarf plant from Brazil takes advantage of its size and short internode density to produce a higher yield, in comparison to a Bourbon. Although it is susceptible to leaf rust, its shape allows for easier application of pest and disease treatments.
We also just really love its cup quality. Notes of caramel, brown sugar, tangerine, citric acidity, and a smooth and rich body.
Try it as a Washed, Pulped Natural (Honey), or Full Natural.
This dwarf, and compact, plant’s size allows it to planted closer together, with its short internodes allowing it to produce more fruit in the same space. Caturra was discovered on a plantation in the state of Minas Gerais in Brazil sometime between 1915 and 1918. This varietal is a mutation of Bourbon, and like Bourbon it’s susceptible to diseases and pests, but with the benefit of a higher yield in comparison to Bourbon (about 200kg more per hectare). This variety has become one of the most economically important varieties for Central America, even becoming a “benchmark”’ against which new cultivars are tested.
Taste sweet apple, sugar cane, caramel, and a bright acidity. Find it at Los Placeres and El Encanto,
El Suspiro, one of our smaller farms, nestled at around 1350 meters above sea level in the mountains of Matagalpa, produces a gem like no other: the Orange Bourbon. A variation of Bourbon, this coffee tree produces cherries that ripen to an orange color (instead of red).
Its notes of brown sugar, caramel, rich body, and medium acidity, creates a cup of coffee you can drink every morning.