El Salvador Las Mercedes Pacamara Black Honey

We’re thrilled to welcome back El Salvador Las Mercedes Pacamara Black Honey, now presented in a 170g Pearl Reserve box! This extraordinary coffee showcases an experimental Black Honey process, bursting with vibrant notes of bergamot, black currant, and Asian pear, layered with green grape, golden raisin, and luscious stone fruit sweetness. A silky, juicy body leads to a honeyed finish with delicate floral aromatics, creating a cup that’s beautifully bright, balanced, and unforgettable.

Crafted with care by our longtime Las Mercedes partner, Lucia Ortiz, this is more than a coffee—it’s a sensory experience worth savoring. Enjoy it as a pour over, cold brew, or latte, then keep reading for some of our favorite recipes—including a special coffee syrup you can transform into a sweet dessert for someone special.

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:

Start with a 60g pour to bloom your coffee.

Wait 30 seconds before your next pour.

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!

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

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.

For our hibiscus syrup, we recommend the following recipe:

60g of dried hibiscus flowers

600g of hot water

600g of white sugar

Find a pot big enough for your ingredients.
To the pot, add 600g of water. Bring to a light boil.
Mix in 600g of white sugar while keeping the pot at a low heat.
Stir until the liquid is clear and all sugar is dissolved. Turn off the heat.
To the pot, add 60g of dried hibiscus flowers and stir to ensure all the flowers are coated in the sugar-water mixture.

Let steep for 10 minutes.

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

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. 

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.