El Salvador

El Salvador is small, but has given the world two varieties: Pacas, a natural mutation of the Bourbon discovered in 1949, and Pacamara, a crossing of Pacas and Maragogipe created by the ISIC Institute in 1958. Next to the classic Bourbon, they form the heart of their coffee.

The cafes are between 1,000 and 1,800 m and the harvest goes from November to March. It works in washing, natural and honey, so the offer is very varied.

• Apaneca- Ilamatepec, Chalatenango and Alotepecan - Metapan: the reference regions.

The typical cup is sweet and balanced, easy to drink. A Pacamara is another thing: huge grain, herbal and floral aromas, intense tropical fruit. There are those who love him and who don't.

For a Bourbon or a Pacas, think of V60, Kalita or AeroPress with your city. For a natural Pacamara, try to lower the water to about 92 ° C and look for the sweetness before the intensity.