El Salvador Marta Yaneth Lemus

DARK CHOCOLATE. CACAO. BERRIES.

19.00 лв
19.00 лв
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Basic Information

  • Origin: Finca San Antonio, Chalatenango, El Salvador
  • Type: Pacamara
  • Altitude: 1500m
  • Process: Honey

Grind of the coffee

Your coffee can be grounded according to your needs - from coffee beans, to espresso grinds, to filter grinds. Please specify how your coffee would be prepared and we will grind it for you.
Detailed Information

More about El Salvador Marta Yaneth Lemus

Description
More Less

The impressive Pacamara coffee of Marta Yaneth Lemus comes from the Chalagenango region, which is situated in the northern part of El Salvador. The farms here are predominantly small (3.5 – 10.5 hectares) and the producers grow classic Salvadorian varieties such as Pacas, Pacamara and Bourbon.

Marta Yaneth Lemus owns the small farm called San Antonio, which is less-than 1 hectare, where she grows Pacamara and Gesha. The cherries of the Pacamara variety are picked ripe and depulped the same day before being fermented for 24 hours. Then they are washed and dried on raised beds for 15–22 days

Country and Region Pacamara
More Less

Known as “the land of volcanoes,” El Salvador is the smallest Central American country (roughly the same size as New Jersey), but its reputation among specialty-coffee-growing regions has grown larger-than-life, especially since the early 2000s. It is often said that the Cup of Excellence competition, which came to El Salvador in 2003, was the beginning of the new “wave” of interest in Salvadoran coffee, shining the first light on some of the special varieties the small country grows.

Chalatenango, the "valley of water and sand", is El Salvador's coolest and northern-most region. Historically, the country's top coffees have come from western El Salvador. In 2007, though, a Chalatenango pacamara won the Cup of Excellence bringing the region and variety center stage.

Process: Honey
More Less

Honey coffees are on the rise in El Salvador, and typically the coffees are picked ripe and depulped the day they're harvested, then spread on patios or raised beds to dry in their mucilage for 20–25 days.

Variety: Pacamara
More Less

A cross between Pacas and Maragogype developed by Instituto Salvadore de Investigaciones del Café (ISIC). Grown primarily in El Salvador, where it is frequently dominates Cup of Excellence competitions for high cup quality.

Description

The impressive Pacamara coffee of Marta Yaneth Lemus comes from the Chalagenango region, which is situated in the northern part of El Salvador. The farms here are predominantly small (3.5 – 10.5 hectares) and the producers grow classic Salvadorian varieties such as Pacas, Pacamara and Bourbon.

Marta Yaneth Lemus owns the small farm called San Antonio, which is less-than 1 hectare, where she grows Pacamara and Gesha. The cherries of the Pacamara variety are picked ripe and depulped the same day before being fermented for 24 hours. Then they are washed and dried on raised beds for 15–22 days

Country and Region Pacamara

Known as “the land of volcanoes,” El Salvador is the smallest Central American country (roughly the same size as New Jersey), but its reputation among specialty-coffee-growing regions has grown larger-than-life, especially since the early 2000s. It is often said that the Cup of Excellence competition, which came to El Salvador in 2003, was the beginning of the new “wave” of interest in Salvadoran coffee, shining the first light on some of the special varieties the small country grows.

Chalatenango, the "valley of water and sand", is El Salvador's coolest and northern-most region. Historically, the country's top coffees have come from western El Salvador. In 2007, though, a Chalatenango pacamara won the Cup of Excellence bringing the region and variety center stage.

Process: Honey

Honey coffees are on the rise in El Salvador, and typically the coffees are picked ripe and depulped the day they're harvested, then spread on patios or raised beds to dry in their mucilage for 20–25 days.

Variety: Pacamara

A cross between Pacas and Maragogype developed by Instituto Salvadore de Investigaciones del Café (ISIC). Grown primarily in El Salvador, where it is frequently dominates Cup of Excellence competitions for high cup quality.

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