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El Salvador Apaneca-Ilamatepec El Pocita Pacamara Honey
- Country: El Salvador
- Region: Apaneca-Ilamatepec region
- Producer: Finca El Pocitos
- Rewards History: 90 points in COFFEE REVIEW,
- Variety: Pacamara
- Elevation: 1500 MASL
- Process Method: Honey Process
- Bean Screen Size: 17/18
- Moisture:
- Density:
- Tasting Notes: Floral aroma, black cherry, citrus and peach jam, very elegant
| Weight | 200 g |
|---|---|
| Dimensions | 10 × 6 × 25 cm |
| Country | El Salvado |
| Process Method | Honey Process |
| Pack Quantity | |
| Coffee Variety | Arabica – Pacamara |
Description
Finca El Pocitos is a coffee farm located in the Apaneca-Ilamatepec region of El Salvador. It is owned by a farmer named Ricardo Ariz and sits at an elevation of 1,500 meters above sea level. The variety of coffee grown on the farm is Bourbon, which is known for its complex and nuanced flavors.
The coffee from Finca El Pocitos has a rich and syrupy body with notes of dark chocolate, brown sugar, and toasted almond. It is also characterized by a bright and lively acidity, giving it a well-balanced flavor profile. The bean size is medium to large, which is common for Bourbon varietals.
Finca El Pocitos has participated in the El Salvador Cup of Excellence (COE) competition in the past, where it has consistently placed among the top coffees in the country. The farm is known for its dedication to sustainable farming practices and its commitment to producing high-quality coffee.
About Honey Process
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The Honey Process, also known as the pulped natural process, is a hybrid method between the washed and natural processes. In this method, the coffee cherries are depulped, but some of the mucilage, the sticky, sugary layer surrounding the bean, is left intact. The beans are then dried with this mucilage still on them, which can range from a thin to a thick layer depending on the desired flavor profile. The name “honey” refers to the sticky texture of the mucilage, not to the flavor of the coffee.
Tasting Notes: Honey processed coffees typically have a balanced flavor profile that combines the best of both worlds—the clarity and brightness of washed coffees with the sweetness and body of natural processed coffees. The resulting flavor often includes fruity and sweet notes, with a medium acidity and a syrupy mouthfeel. Depending on the amount of mucilage left on the bean, honey processed coffees can range from light and citrusy to rich and fruity, making them a versatile and popular choice among coffee enthusiasts.
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