Limited Edition Pacamara Black Honey

Don't miss our final roast of the limited edition El Salvador Las Mercedes Black Honey. Monday, May 18th will be our final roast of this delightful offering - order now to reserve yours. This floral, fruity coffee comes in a reusable royal purple drawstring bag, making it a thoughtful gift on its own or perfect for a breakfast-in-bed surprise. Enjoy it as a pour over, cold brew, or latte—and keep reading for favorite recipes and a special syrup you can turn into a sweet dessert someone special.

We’re excited to introduce our limited-edition El Salvador Las Mercedes Pacamara Black Honey in a larger 310 gram size! Experience this experimental Black Honey process, featuring vibrant notes of honeysuckle, red currant, and ripe yellow nectarine, layered with hints of green grape, golden raisin, and stone fruit sweetness. A silky, juicy body is complemented by a honeyed finish and delicate floral aromatics, creating a bright yet rounded cup. Sourced with care from our incredible Las Mercedes partner, Lucia Ortiz, this is more than coffee; it’s a beautifully crafted sensory experience.

This experimental Black Honey process produces beautifully caramelized beans. The Pacamara variety is grown in the La Primavera lot, an area with dense shade and a large tree canopy—conditions that seem to enhance sugar caramelization during the honey process. This exclusive brew is crafted especially for Klatch Coffee—and it’s here to make your taste buds dance with joy.

The Pacamara variety is a hybrid cross between the Pacas (from El Salvador and named after the Pacas Family) and the giant elephant bean varietal "Maragogipe." Its larger than normal appearance is the reason farmers from Las Mercedes call it "The King Bean" of Central America.

For a pour over, we recommend the following:

• 1:14.5 ratio

• 24.5g coffee ground medium coarsely

• 360g water at 204°F

• 3:30 total brew time

• a more detailed brewer such as an April Brewer or a Kalita Brewer

Recipe:

1. Start with a 60g pour to bloom your coffee.

2. Wait 30 seconds before your next pour.

3. Continue to pour in 60g increments every 20 seconds or so - don’t overfill your filter, but don’t let the grounds completely dry before your next pour, either!

4. Once you’ve poured all 360g of water, wait for the grounds to dry and the water to finish dripping into your carafe.

5. Enjoy!

For cold brew, we recommend a one part coffee, five parts water ratio. Grind your coffee as coarsely as possible, and steep in cold water for 12-24 hours. The longer you steep, the stronger the coffee will be. If possible, use a toddy filter for your grinds. If not, strain them out once your cold brew is done brewing with a cheese cloth, or even a Chemex or pour over filter!

For espresso, we recommend starting with the following dial recipe:

• In: 19g of beans

• Out: 36g of espresso

• Extraction Time: 28 seconds

• Temperature (if your espresso machine allows adjustments): 204°F

With its fruity, floral tones, we recommend the El Salvador Las Mercedes Pacamara Black Honey as a Hibiscus Tonic! The additional florals from the hibiscus syrup bring out an even more fragrant espresso, perfect to enjoy with some fresh flowers on display for mom on the side.

For our hibiscus syrup, we recommend the following recipe:

• 60g of dried hibiscus flowers

• 600g of hot water

• 600g of white sugar

1. Find a pot big enough for your ingredients.

2. To the pot, add 600g of water. Bring to a light boil.

3. Mix in 600g of white sugar while keeping the pot at a low heat. 

4. Stir until the liquid is clear and all sugar is dissolved. Turn off the heat.

5. To the pot, add 60g of dried hibiscus flowers and stir to ensure all the flowers are coated in the sugar-water mixture.

6. Let steep for 10 minutes.

7. Strain the dried hibiscus flowers out, and pour the syrup into a container to cool and store.

8. Keep your syrup in the fridge, it’s good for two weeks!

Once you have your hibiscus syrup made, you can easily make a hibiscus tonic by adding 1.5oz of syrup to a cup of ice and tonic water, mixing for a beautiful rouge color, pulling the El Salvador Las Mercedes Pacamara Black Honey as a double shot espresso, and pouring it over your tonic. 

Bonus: Once you make your hibiscus syrup, you can also use it to make a little treat! Make a batch of delicious Hibiscus Sugar Cookies to pair with the Hibiscus Black Honey Tonic with the following recipe recommendation for a dozen cookies:

• ½ cup unsalted softened butter

• ½ cup white sugar

• 1 tbsp hibiscus syrup

• 1 egg

• ½ tsp vanilla extract (optional)

• 1 ¼ cup all-purpose flour

• ¼ tsp baking powder

• ¼ tsp salt

1. Combine the butter and white sugar until light and fluffy.

2. Then, mix in your egg, vanilla extract, and hibiscus syrup.

3. Mix in the remaining dry ingredients (all-purpose flour, baking powder, and salt), ensuring everything is combined.

4. Scoop or roll out one inch balls, spaced out on parchment paper on your oven pan. Slightly flatten each ball.

5. Bake for 10-12 minutes at 350°F.

6. Remove from the oven and allow to cool.

7. Enjoy!

We’re excited to introduce our limited-edition El Salvador Las Mercedes Pacamara Black Honey only available in 310g! Experience this experimental Black Honey process, featuring vibrant notes of honeysuckle, red currant, and ripe yellow nectarine, layered with hints of green grape, golden raisin, and stone fruit sweetness. A silky, juicy body is complemented by a honeyed finish and delicate floral aromatics, creating a bright yet rounded cup. Sourced with care from our incredible Las Mercedes partner, Lucia Ortiz, this is more than coffee; it’s a beautifully crafted sensory experience.

This experimental Black Honey process produces beautifully caramelized beans. The honey process starts with the skin removal from the coffee fruit immediately after picking, but the beans are dried with at least some of the fruit pulp or “honey” still adhering to them. As a result, the pulp adds sweetness and a bit of a fruit taste to the bean.The Pacamara variety is grown in the La Primavera lot, an area with dense shade and a large tree canopy—conditions that seem to enhance sugar caramelization during the honey process.

From the La Primavera lot, this exclusive brew is crafted especially for Klatch Coffee—and it’s here to make your taste buds dance with joy.

The Pacamara variety is a hybrid cross between the Pacas (from El Salvador and named after the Pacas Family) and the giant elephant bean varietal "Maragogipe." Its larger than normal appearance is the reason farmers from Las Mercedes call it "The King Bean" of Central America.

As part of Klatch Coffee’s direct trade partnership, 25 cents of every pound of this coffee sold goes to support community sports programs and medical clinics in the Las Mercedes community. Finca Las Mercedes is a beautiful coffee farm with owners dedicated to care for their community, their workers, and the environment with the same care that they invest into their coffee. The Ortiz family provides healthcare, food, and clothing to those in the community that are in need. Las Mercedes is committed to ecological care, making efforts to preserve natural wildlife, to maintain compliance with our certifications in the way that the mill’s by-products are disposed of, and to avoid contamination. In the last few years, the Ortiz family has prioritized preservation by planting native trees.