{"product_id":"el-salvador-finca-argentina-yellow-pacamara-honey","title":"El Salvador: Finca Argentina, Yellow Pacamara, Honey","description":"\u003ch1\u003e\u003cstrong\u003eEl Salvador: Finca Argentina, Yellow Pacamara, Honey\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eThis coffee is bursting with \u003cstrong\u003ebig tropical fruits!\u003c\/strong\u003e \u003cstrong\u003eSticky sweet mango\u003c\/strong\u003e and \u003cstrong\u003efresh papaya\u003c\/strong\u003e is joined by \u003cstrong\u003esilky honeydew melon\u003c\/strong\u003e which harmonise perfectly in this balanced, clean cup.\u003c\/p\u003e\n\u003cp\u003eThis lot very nearly didn't happen, and there's not much of it: 8kg roasted, total.\u003c\/p\u003e\n\u003cp\u003eRoland, our green buyer, was out in El Salvador in February, arriving at Finca Argentina just as harvest was coming to an end. The farm sits at a lower altitude than others we work with in the country, so it picks a little earlier than San José or Nejapa. He went with Mauricio Martinez to the Los Ausoles cooperative mill to cup through the season's lots, and the Yellow Pacamara was tasting great, both the natural and the washed. Roland mentioned in passing that his favourite Finca Argentina coffee from the year before had been the Bourbon Honey. Don Luis, who runs the mill, turned to Mauricio and said there was still enough Yellow Pacamara coming in to do a Honey lot, if he wanted. A few weeks later, shortly before the coffee was due to ship, Mauricio confirmed a tiny extra amount had been set aside. This is it.\u003c\/p\u003e\n\u003cp\u003eWe bought it without tasting it. Ausoles had done good work with Honey processing the season before, this year's Yellow Pacamara was cupping brilliantly across the board, and sometimes you back the people you trust. We're very glad we did. The finished coffee went on to score 90 points on our cupping table, vindicating that leap of faith.\u003c\/p\u003e\n\u003cp\u003eIt's grown mostly on San Jorge, the highest of the seven tablones that make up the estate, along with the upper reaches of the tablones next to it. San Jorge itself is under two hectares, sitting between 1,300 and 1,360 metres, planted at roughly 5,000 trees to the hectare. As recently as 2009 it was entirely Bourbon. The Yellow Pacamara went in in 2018 and it's all that grows there now. Altitude, aspect, soil and the geothermal quirks of a landscape that still bubbles and steams in places all give each tablón its own personality, and this upper section is where the Martinez family put some of their favourite trees.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/varietals\/coffee-varietal-pacamara\" title=\"Read more about the Pacamara varietal in our guide\" rel=\"noopener\" target=\"_blank\"\u003eYellow Pacamara\u003c\/a\u003e started as a natural mutation of the red-fruited Pacamara. Around 2004, a security guard called Santos was walking the Red Pacamara field at Finca Limoncillo in Nicaragua and noticed three trees ripening yellow instead of red. The Mierisch family isolated them, saved the seed and slowly built up enough plant stock to grow it properly. The seedlings at San Jorge came from that same Nicaraguan stock. These trees are cousins of the Limoncillo Yellow Pacamara you may well have had from us before.\u003c\/p\u003e\n\u003cp\u003eCuriously, it behaves quite differently in El Salvador. In Nicaragua the varietal has a reputation for being hard work: hungry for nutrients, prone to disease, stingy with yields. The team at Finca Argentina report the opposite, and rate it for its productivity and hardiness. Same genetics, very different ground beneath them.\u003c\/p\u003e\n\u003cp\u003eHoney processing sits between washed and natural. The skin comes off the cherry after picking, and the sticky, sugar-rich mucilage stays on while the beans dry. It's a tightrope walk that demands constant turning and a close eye on the weather. Los Ausoles, the cooperative mill in Ahuachapán that handles everything coming off the farm, has proved reliably good at it. Done properly you get the clean definition of a washed coffee with an extra seam of sweetness and texture running through it. Here it's turned the fruit all the way up without muddying a thing.\u003c\/p\u003e\n\u003cp\u003eWe've been buying from \u003ca href=\"\/pages\/coffee-producer-the-martinez-family\" title=\"Find out more information about the Martinez family in our Producer Story\" rel=\"noopener\" target=\"_blank\"\u003eFinca Argentina\u003c\/a\u003e since 2008, when a sample sent by Mauricio's son Alejandro landed with us in Stafford. The farm was struggling then. San Jorge's own records have the harvest ending February 2007 coming in at 7.8 quintales per manzana, less than half what it had managed two years before. Eighteen harvests later, it's one of our favourite arrivals of the year.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eEl Salvador\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eDistrict: Ahuachapán\u003c\/li\u003e\n\u003cli\u003eMunicipality: Ahuachapán\u003c\/li\u003e\n\u003cli\u003eNearest city: Turin\u003c\/li\u003e\n\u003cli\u003eFarm: \u003cstrong\u003eFinca Argentina\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducer: Mauricio Martinez\u003c\/li\u003e\n\u003cli\u003eDry mill: Los Ausoles\u003c\/li\u003e\n\u003cli\u003eElevation: 1,300 to 1,360 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eVariety: \u003cstrong\u003eYellow Pacamara\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eHoney\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eGPS: \u003ca href=\"https:\/\/maps.app.goo.gl\/EX54BS6gA3LLGdrU6\"\u003e13°56'29.4\"N 89°47'04.1\"W\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cb\u003e\u003cb\u003e\u003cb\u003eTasting notes: Honeydew melon, mango, papaya.\u003cbr\u003e\u003c\/b\u003e\u003c\/b\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean cup: 6.5\u003c\/li\u003e\n\u003cli\u003eSweetness: 7\u003c\/li\u003e\n\u003cli\u003eAcidity: 6\u003c\/li\u003e\n\u003cli\u003eMouthfeel: 7\u003c\/li\u003e\n\u003cli\u003eFlavour: 6\u003c\/li\u003e\n\u003cli\u003eAftertaste: 6\u003c\/li\u003e\n\u003cli\u003eBalance: 7\u003c\/li\u003e\n\u003cli\u003eOverall: 6.5\u003c\/li\u003e\n\u003cli\u003eCorrection: +36\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTotal: 90\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca href=\"https:\/\/ozonecoffee.co.uk\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too!\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/ozonecoffee.co.uk\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoast Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003eMedium dark. We take this one through the gap and let it develop a little, watching the heat closely and dropping well before second. Honey processed Yellow Pacamara brings a lot of natural sweetness with it already, and that's where the extra development earns its keep: it rounds the mango and papaya out rather than sharpening them, and keeps the honeydew melon soft and silky instead of letting it turn sharp or vegetal. Push past this point and second crack starts stripping out the fruit that makes this lot worth having. Drop it in time and the sweetness stays intact, clean through to the finish.\u003c\/em\u003e\u003c\/p\u003e","brand":"El Salvador","offers":[{"title":"Beans \/ 220g","offer_id":56179580928385,"sku":"D42 220B","price":15.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":56179580961153,"sku":"D42 500B","price":31.9,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":56179580993921,"sku":"D42 1B","price":56.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":56179581026689,"sku":"D42 220E","price":15.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":56179581059457,"sku":"D42 500E","price":31.9,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":56179581092225,"sku":"D42 1E","price":56.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":56179581124993,"sku":"D42 220FF","price":15.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":56179581157761,"sku":"D42 500FF","price":31.9,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":56179581190529,"sku":"D42 1FF","price":56.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":56179581223297,"sku":"D42 220MF","price":15.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":56179581256065,"sku":"D42 500MF","price":31.9,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":56179581288833,"sku":"D42 1MF","price":56.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":56179581321601,"sku":"D42 220CF","price":15.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":56179581354369,"sku":"D42 500CF","price":31.9,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":56179581387137,"sku":"D42 1CF","price":56.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":56179581419905,"sku":"D42 220P","price":15.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":56179581452673,"sku":"D42 500P","price":31.9,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":56179581485441,"sku":"D42 1P","price":56.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2025_SLV_Argentina_YP_Honey.png?v=1787756459","url":"https:\/\/ozonecoffee.co.uk\/products\/el-salvador-finca-argentina-yellow-pacamara-honey","provider":"Ozone Coffee UK","version":"1.0","type":"link"}