Name: El Salvador Pair
Brand: Klatch Coffee
Price: 30 USD
Availability: InStock

This Pacamara has lemon grass, brown sugar, and cocoa powder flavors. 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.

Pacamara Washed has been awarded 2019 "Best Coffee of Origin-Tecapa Chinameca".





Fermentation for up to 36 hours in traditional tanks add a smooth body and balanced cup. While still some herbal notes expressed as coriander, this is a cleaner and sweeter Pacamara. More sweet than savory. Up front the orange acidity is balanced with chocolate and the body finishes with a smooth sweet almond flavor. A real winner from Lucia Ortiz.



 was great coffee, but what we fell in love with was the people, the process, and their passion to make the coffee so great. It begins with hand picking only ripe mature cherries, and then subjecting them to intense screening before depulping to eliminate twigs, leaves, and other foreign material. At the wet mill, the cherries are received into ceramic tiled ditches, washed with fresh collected rainwater from their own tanks and immediately fed into a pulper, which consists of rotating disks or cylinders, each one fitted with adjustable knives. These are designed to separate the bean from the flesh of the fruit while leaving each bean intact in its parchment envelope. They then dry the coffee on clay patios to ensure even drying.

The same care and consideration invested in the coffee are invested in the Las Mercedes community. The Ortiz Family has always been devoted to taking care of those who have helped in their success, by providing clothing, food, and healthcare. In addition, Las Mercedes is constantly making efforts to preserve natural wild life by taking special care of the disposal of by-products from the mill in order to avoid contamination also, in compliance with our certifications, chemical and pesticides are carefully store and managed by trained personnel, avoiding intoxication and contamination. In the last years, a great effort has been made in planting native trees to preserve these species.

Finca Las Mercedes is a beautiful coffee farm with dedicated owners who care about their community, their workers, the environment and, nonetheless, seek to provided specialty coffee. We are proud to offer this limited Direct Trade coffee that is also Rainforest Alliance Certified. As part of our Direct Trade contract, 25 cents of every pound is given back to fund community sports programs and Los Ortiz medical clinic. To read more about Los Ortiz medical clinic please visit 


Because Pacamara supplies are truly limited, we urge you to order right away to guarantee your share of the rarest and delicious coffee.

Size

Available Grind

Pacamara has lemongrass, brown sugar and cocoa powder finish.

El Salvador
Las Mercedes
Pacamara Washed

310 g bag / Whole Bean

310 g bag / Coarse (French Press / Percolator)

310 g bag / Medium (Pour Over / Auto Drip)

310 g bag / Medium Coarse (Chemex / Cone Filter)

2 lb bag / Whole Bean

2 lb bag / Coarse (French Press / Percolator)

2 lb bag / Medium (Pour Over / Auto Drip)

2 lb bag / Medium Coarse (Chemex / Cone Filter)

5 lb bag / Whole Bean

5 lb bag / Coarse (French Press / Percolator)

5 lb bag / Medium (Pour Over / Auto Drip)

5 lb bag / Medium Coarse (Chemex / Cone Filter)

310 g bag / Extra Coarse Grind (Cold Brew)

310 g bag / Fine (Espresso)

2 lb bag / Extra Coarse Grind (Cold Brew)

2 lb bag / Fine (Espresso)

5 lb bag / Extra Coarse Grind (Cold Brew)

5 lb bag / Fine (Espresso)

Café Organico Marcala, S.A. (COMSA) Co-Op 

Café Organico Marcala, S.A. (COMSA) Co-Op 

This has wonderful flavors of chocolate, red apple and toffee. A classic candy bar chocolate, a crispy sweet red apple and toffee, with a clean finish. You'll know what we mean when you take a sip of this delicious Honduras.



About COMSA
Finca Humana (the Human Farm) is the first thing you’ll hear about from Café Organico Marcala, S.A. (COMSA) if you visit this cooperative in Marcala, Honduras. The well-being of humans is foundational to the COMSA philosophy, and educating more than 1,500 producer-members to successfully live in harmony with nature is part of COMSA’s DNA. It starts with La Fortaleza, the COMSA biodynamic demonstration farm that focuses on transferring knowledge through week-long seminars called Pata de Chucho (Pawprints left by a stray dog), which focus on “dogged” exploration of human productivity that is in harmony with nature. COMSA also dedicates significant funding from the proceeds of coffee sales to run a cutting-edge international school. What makes COMSA cooperative so good? 1) Traceability to the Marcala region, which is a protected origin 2) Meticulous post-harvest hand sorting of the coffee cherries 3) Cherry floating to remove less dense beans 4) proper fermentation 5) long drying times 6) and a healthy dose of the COMSA philosophy and training

Organic Honduras COMSA Fair Trade

310 g bag / Extra Coarse (Cold Brew)

2 lb bag / Extra Coarse (Cold Brew)

5 lb bag / Extra Coarse (Cold Brew)

Not your father's Sumatra. This new generation Sumatra has 

 of cacao, cedar and bell pepper with a hint of lavender floral notes.
A cup that is very clean and balanced while still providing the body one expects from Indonesia.

COFFEE REVIEW - SUMATRA MUTU BATAK 94 POINTS #9 Coffee - 2018

Ken Davids of Coffee Review in his 94 POINTS - March 2018 assessment describes our Sumatra Mutu Batak as:

Deeply, refreshingly pungent and earthy. Grapefruit zest, dark chocolate, candied ginger, graham cracker, moist fresh-fallen leaves in aroma and cup. Structured around complexly layered tart, sweet and savory tastes; plush, syrupy mouthfeel. Sweet, deeply flavor-saturated finish.

...A fine Sumatra, simultaneously expressing the pungent, full, resonantly earthy genius of the type, while lifting it with 

Ken Davids of Coffee Review in his 94 POINTS - July 2016 assessment describes our Sumatra Mutu Batak as: "Complex, sweetly rich. Pungent grapefruit, sweet violet, almond brittle, pipe tobacco, fragrant sandalwood in aroma and cup. Juicy acidity; lightly syrupy, buoyant mouthfeel. The crisply rich, long finish retains a pretty combination of violet and tobacco tones."

...This exceptional coffee was selected as the #29 coffee on Coffee Review’s list of the Top 30 Coffees of 2016...

https://www.coffeereview.com/review/sumatra-mutu-batak/

The Sumatra Lintong Mutu Batak comes from 

 surrounding the town of Lintongnihuta in the Provinsi Sumatera Utara (Northern Sumatra Province). This specific area is located on the southern shores of Lake Toba, which is the largest volcanic lake in the world. The soil around the southern part of the lake is volcanic which leads to exceptional terrain for growing coffee. The town of Lintong Nihuta sits on a plateau that ranges from 1000 meters with a few farms to around 1300 meters.

The producers of this coffee are small farmers who have been recognized by our staff to produce exceptional raw material. These selected farmers run small two to four-hectare plantations with each hectare consists of approximately 1,000 coffee trees. The farmer grows, harvests, and de-pulps the coffee on the farm. After de-pulping he stores the coffee overnight, allowing it to ferment and washes the following day. After washing the farmer will briefly dry the coffee to remove the moisture from the exterior of the parchment and delivers the coffee to the production facility.

, or giling basah, is the traditional method used in Indonesia. And although both the name and the method are very similar to wet processing, the cup characteristics are incredibly different. 



After the coffee is dried to 12 to 13% moisture content in the greenhouses, the coffee will be delivered to the warehouse in Medan. It is inspected and graded again upon arrival to ensure no errors were made during processing. The coffee is then warehoused for 2 months. Then it goes through the final grading, hand sorted, bagged and ready for export.

Grind

One-Time or Discounted Recurring Order

Sumatra Mutu Batak

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Rwanda Kamina Washed has a flavor sweet profile, with notes of nectarine, honey and herbal tea.

Coffee is hand-picked by local farmers and brought to the station daily for inspection. Once accepted, depulped, and sorted, Kamina’s processing team dry-ferments the coffee, and then washes it thoroughly in a long sorting channel flushed with running water, which doubles as a final density sorting technique. Finally, the washed and density-sorted parchment is soaked in a final tank, also with fresh groundwater, and then moved to raised beds where it will spend 2-3 weeks in drying rotation, all overseen by Kamina’s staff. Kamina’s coffee has won numerous awards in Rwanda’s Cup of Excellence competition; with its natural endowments, experience, rigorous processing standards, and exuberantly sweet coffee, this is really no surprise.

The Nyamasheke district in Rwanda is gifted in terroir. The cool, humid climates of both Lake Kivu and the Nyungwe Forest National Park keep groundwater abundant throughout the uniquely hilly region. Kivu itself is part of the East African Rift whose consistent drift creates volcanic seepage from the lake’s bottom and enriches the surrounding soils. Coffees from this region are often jammier and heavier than in the rest of the country. Kamina Coffee Washing Station is in central Nyamasheke at 1800 meters, about as high as processing occurs anywhere in Rwanda. And many of its contributing farmers are higher still. The station has a great capacity, even for Nyamasheke which is known for larger processing sites (Kamina’s depulper is a honking multi-disc McKinnon model, used mostly in Kenya, which has a capacity of 3 tonnes per hour and also sorts freshly-pulped parchment by density in its built-in flotation channels).

Kamina is one of Rwanda’s oldest washing stations, originally founded in 2003. 2 decades may seem like nothing compared to other regions, but centralized infrastructure for fully washing coffees is that new to Rwanda. Most of Rwanda’s washing stations in the western province came to be during the late 2000’s, thanks to one of East Africa’s most successful coffee interventions, the Partnership for Enhancing Agriculture in Rwanda Through Linkages (PEARL). Decades before, coffee was originally forced upon remote communities by the Belgians as a colony-funding cash crop. The Belgians distributed varieties cultivated by the French on Île de Bourbon (now Reunion Island, near Madagascar) but had so little invested in coffee’s success that they immediately allowed it to decline through lack of investment in both infrastructure and the farmers who grew it.

As a result, the sector suffered near total obscurity in the coffee world from Rwanda’s independence in 1962 until the period of rebuilding following the country’s devastating civil war and astonishingly tragic genocide in 1994. PEARL was a sweeping infrastructure and education investment targeting large regions of Rwanda whose coffee was for the most part processed poorly at home and exported with little traceability. The program, designed and led by the University of Michigan, Texas A&M and a host of Rwandan organizations, vastly increased processing hygiene by building washing stations. It also organized remote and under-resourced smallholders into cooperative businesses capable of specialty partnerships. Perhaps most significantly for the long term, it took the legacy bourbon genetics buried in abandon and polished them anew to the amazement of coffee drinkers everywhere. So, Kamina’s construction was a very early processing model for the Nyamasheke district, and the greater country as a whole. Now of course, Rwanda, one of the most rapidly modernizing countries on the African continent, has built steadily on top of those first coffees made possible by PEARL and leader stations like Kamina. We as buyers now have an awe-inspiring reference for how snappy, mouth-watering, and kaleidoscopic the bourbon lineage can be.

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