Firebat El Salvador Los Pocitos Whole Bean, 12oz

Sale price$21.00

Our beloved pacamara washed is back again and this time from one of the greatest Salvadoran specialty coffee producers of all times, Ignacio Gutierrez.

Roasted for any brew method. 

This is whole bean coffee, need your coffee ground? Check out out grind selection chart to choose your perfect grind for your brewing needs.


Roast level: Medium roast

Tasting notes: Cacao nibs, brown sugar, creamy

Origin: Chalatenango, El Salvador

Variety: Pacamara

Process: Washed

Elevation: 1,700MASL

More Info

The Bean. Pacamara descends from a beautiful lineage of two beans that compose the most culturally and genetically important groups of Arabica coffees in the world. 

The origins of this exotic bean can be traced back to 1958 to the Institute of Coffee Studies in El Salvador. As the result of experiments, Pacamara was made crossing Pacas (a bourbon mutation discovered also in El Salvador) and Maragogype. The amalgamation of both varieties resulted in a sweeter and heavier body than bourbon bean with such deep and great flavour notes that often than not dominates cupping events such as Cup Of Excellence.

Pacamara thrives best in higher altitude with cooler climate. It is resistant to wind and its tree size makes it easier to be harvested in steep terrain, making it a very suitable for the Salvadoran geography of high mountainous areas like Chalatenango, where Los Pocitos is located.

This pacamara is washed processed. After harvest, the coffee was washed to remove the cherry and fruit mucilage covering the bean, and then spread on raised beds at Ignacio’s farm and turned regularly to allow slow, even drying of the beans for 7 to 10 days. 

The Roast. Pacamara can be famous of being citric in the lighter roast but in the medium roast it turns as if roasted cacao and coffee were fused together. Pacamara washed from Los Pocitos has a solid creamy body with cacao and baked brown sugar undertones. It’s a great coffee for a thick espresso shot or for a pour-over. Its thick body makes it syrupy and with a lingering cacao aftertaste. We recommend brewing this one for espresso (double shot) using 18.5g in a double basket. For pour over methods we recommend a 16:1 water to coffee ratio, with water below boiling point.


100% whole bean decaf coffee.