Gringo Coffee Roasters: El Salvador El Limar Anaerobic Pacamara
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A full-bodied coffee, with notes of plum, milk chocolate, nectarine and orange peel.
The Magaña family’s anaerobic Pacamara is an absolute triumph from start to finish! The anaerobic fermentation process causes the fruit sugars in the coffee cherries to interact directly with the bean, boosting its natural sweetness and deepening its fruity character.
By harvesting the cherries right on the edge of overripeness and then fermenting them anaerobically—under pressure and without oxygen in sealed tanks—the family crafts a full-bodied coffee bursting with notes of fresh fruit, raisins, and dark berries. This anaerobic method effectively forces the fruit juices from the cherry straight into the coffee bean, delivering an extraordinarily flavorful cup accented by hints of plum, peach, and tropical fruit.
Roasted: 06.06.2026
COUNTRY : El Salvador
PRODUCER: Magaña Family
REGION: Apaneca
ALTITUDE: 1470 metres
CULTIVAR: Pacamara
PROCESS METHOD: Anaerobic Natural
DRYING METHOD: Raised drying beds
HARVEST PERIOD: Februari – Mars 2025
