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Layered and luminous: Sweet and citrussy deliciousness from a honey-processed Pacamara micro-lot.
Roast Level: Medium Light
Type: Single-Origin
Origin: El Salvador , Central America
Region: La Palma, Municipality of Chalatenango, Alotepec-Metapán
Farm / Producer: Jaime Guevara
Altitude: 1650m asl
Cultivar: Pacamara
Process: Honey Process
Cane sugar and tamarind form the foundation, while mandarin orange citrus brings
a bright, zesty character that highlights Pacamara signature acidity. As the coffee cools, notes of dried cinder toffee, black tea, and cocoa unfold, adding depth. Lemon and kumquat bring a refreshing citrus edge, tying together the syrupy texture and structured mouthfeel in a clean, balanced finish.
The Best: Aeropress / espresso
Great: V60 / Chemex
Very Good: French Press
More about Grinding and other useful brewing information here
From the farm’s four cultivars, this honey-processed Pacamara micro-lot stands out for its unique balance of flavour and texture. Cane sugar and tamarind form the foundation, while mandarin orange citrus brings a bright, zesty character that highlights Pacamara signature acidity. This year’s harvest delivers exceptional clarity and a silky-smooth texture. As the coffee cools, notes of dried cinder toffee, black tea, and cocoa unfold, adding depth. Lemon and kumquat bring a refreshing citrus edge, tying together the syrupy texture and structured mouthfeel in a clean, balanced finish.
In the high-altitude Chalatenango district of Alotepec-Metapán, El Salvador, some of the country’s most exceptional and award-winning coffees are produced. Jaime Guevara’s Finca Don Jaime exemplifies this tradition of excellence. We first met Jaime nearly a decade ago when his coffee earned a prestigious local quality award, and since then, he has consistently delivered delicious, approachable coffees that beautifully showcase the classic characteristics of El Salvador.
The farm is focused very much on quality and Jamie has continued to win awards for his coffee since we started working together. Embracing innovation, Jaime uses raised drying beds, similar to those originally found in East Africa, to meticulously control the drying process after fermentation. This move away from the traditional El Salvadorean concrete patio method has proven to be a quality game-changer. The construction of a shading system for these beds was funded by Artisan Roast, ensuring the coffee is cured at lower temperatures, preserving its natural sweetness and enhancing the final flavour.
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