Equator has been partnering with the Baraona family for over a decade. Perched on the slopes of Tecapa Volcano in central El Salvador, their Finca Los Pirineos primarily produces Bourbon, but they increasingly experiment with different varietals and processing methods. This Pacamara lot was black honey processed, where traces of fruit are left on the beans as they dry, giving them a dark honey-like appearance and producing richly sweet notes. We tasted molasses, raisin, apple, caramel and tangerine, with a smooth creamy body.
Bag Size: 12 oz (340 g)
Origin: Berlín, Usulutan Department, El Salvador
Elevation: 1900 MASL
Process: Black Honey
Roaster Tasting Notes: Lychee, Pomegranate, Rose Hip
We Tasted: Molasses, Raisin, Apple, Caramel, Tangerine
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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.
Water: 320g at 202°F
Bloom: 70g for 30 seconds
Pulse Pours: After the bloom, add 50g of water every 30 seconds for a total of 5 post-bloom pours
Total Brew Time: 3 minutes
Notes: Because the Pacamara varietal isn't very dense, we recommend a slightly coarser grind than you usually use to avoid over extraction and bitter flavors.