Equator has worked with Mauricio "Moe" Salaverria's farm, Finca Himalaya, for nine years, and this is the first year they’ve offered Moe’s Pacamara. Through careful natural processing, Moe achieved sweet and fruit-forward flavors that don’t overpower the inherent qualities of the Pacamara variety. The beans were placed on raised beds to dry in an area of the farm that receives a constant cool breeze, slowing down the drying process and increasing the intensity of the coffee’s flavor. We tasted toffee, green apple, and peanut brittle, with a juicy nectarine acidity, and a smooth, clean body.
Bag Size: 12 oz (340 g)
Roast: Light Roast
Origin: Apaneca, El Salvador
Elevation: 6,200 feet
Roaster Tasting Notes: Red Current, Almond Toffee, Brown Butter, Cranberry
We Tasted: Toffee, Green Apple, Peanut Brittle, Nectarine
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Every coffee we share has been tasted and recommended by our expert Tasting Panel who have years of experience in specialty coffee. We cast a wide net, trying hundreds of coffees, keeping an open mind to new regions, processes, and roasters, and going through many rounds of cupping. If there was an easier way of choosing each coffee, we wouldn't want to do it.
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Founded in 1995 by Brooke McDonnell and Helen Russell, Equator Coffees has led the way in creating a sustainable and transparent coffee sourcing model. They were the first coffee roaster in California to be Certified B Corp and continue to be innovative and impact-driven, even starting their own coffee farm.
We recommend brewing this coffee as a pour-over with a 1:16 ratio and a lower water temperature of 195°F.