Flavour Notes: Cherry, Biscoff, Dark Chocolate
Origin: Apaneca, El Salvador
Producer: Finca Los Angeles
Processing: Natural
Farm: Finca Los Angeles
Variety: Pacamara
Altitude: 1380 m.a.s.l.
Roast Profile: Espresso
This Pacamara from Finca Los Angeles in Apaneca is a wonderfully composed take on anaerobic natural processing: plush red fruit, deep chocolate, and a gentle spice all working in concert rather than competing for attention. As espresso it’s syrupy and sweet, with a jammy cherry character that sits over dark chocolate; in milk, it drifts toward Biscoff biscuit and cocoa, with a long, clean finish.
Finca Los Angeles is a young, mostly flat 16-hectare farm planted almost entirely to Pacamara. Despite the experimental reputation of anaerobic naturals, the team here pursues control over drama: cherry selection by Brix, closely monitored sealed-tank fermentation, and a deliberately slow raised-bed dry. The result is clarity and consistency—fruit-forward without the boozy edges.
What we love at Fjord is the balance: bright, winey red fruit wrapped in dense sugary sweetness, lifted by a subtle clove-like spice, and anchored by dark chocolate. It’s an expressive espresso that remains remarkably tidy in the cup—proof that careful processing and thoughtful roasting can showcase the variety rather than overshadow it.
Dial-in suggestion: start around a 1:2 yield in 28–32 seconds at 93°C. Push the yield a touch longer if you want more red fruit; ease the temperature down slightly for extra chocolate and biscuit notes. Adjust to taste.
Pacamara from Apaneca, El Salvador. Anaerobic natural process. Produced by Finca Los Angeles.
250g €/kg: 83.6€ | 1kg €/kg: 73.9€
All prices include mwst.
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