Coffee Lava Pacamara, Medium Roast

 The Pacamara varietal is not subtle. It announces itself — a full, syrupy body, stone fruit that lingers, and a finish shaped by the mineral-rich volcanic soil it was grown in. This is the cup you come back to.

Pacamara is a cross between Pacas and Maragogype, both El Salvadoran in origin. Rarer than Bourbon, more expressive, and harder to source with any certainty about where it actually came from. This lot has that certainty. One farm in the highlands of Berlín, Usulután — small-lot, fully traceable, grown without synthetic pesticides or fertilizers at 1,200 to 1,400 meters. Naturally processed so the sweetness in the cup is entirely what came off that mountain.

At medium roast, fruit stays forward while dark chocolate and raw cane sweetness settle into the mid-palate. The finish is long and clean, with a faint minerality that tells you exactly where this coffee was grown. The  premium over our Bourbon is the varietal — rarer to grow, more complex in the cup, harder to source at single-estate quality.

A rare bean deserves a different kind of supply chain. The farmers who grew it were paid in Bitcoin — directly, without the currency conversion losses and transfer fees that eat into what growers in El Salvador actually receive.

Tasting Notes

🍑  Stone Fruit — Peach, apricot, a hint of mango on the finish

🍫  Mid-Palate — Dark chocolate, cocoa nib

🌾  Sweetness — Raw cane, brown sugar — natural, not added

🪨  Finish — Wet stone, clean and long

Body: Full · Acidity: Bright, balanced · Roast: Medium · Process: Natural

Grown in volcanic soil. Dried whole. Paid in Bitcoin. Shipped to your door.