It is always an honor to have the opportunity to roast coffees from the Cup of Excellence. This is Miguel's first time placing in what has become one of coffee’s most prestigious competitions. This lot is 100% Pacamara—a fairly unique variety for this region—and was meticulously grown, harvested, and processed. It is coffees like this that make all of us better. In the cup we find intense blackberry, herbal florality like lemon grass and lightly oxidized oolong tea, bright citrus and bitter sweet chocolate.
Hand picked at peak ripeness. Floated to further remove defects. Depulped. Dry fermented for 24 hours. Washed. Dried on raised beds for 16 days.
This is a beautiful success story for this hard working and ambitious producer. On paper this farm is not one we would expect to compete—let alone place—in the Cup of Excellence. It is relatively low in elevation, utilizes intensive organic growing practices, and has, in the recent past, only grown high yielding and disease-resistant hybrid varieties. This is an exciting example of how intentionality, hard work, and vision can overcome the odds. This coffee is the celebration of all of those things coming together remarkably.
Pacamara is a non-hybrid variety related to both Typica and Bourbon. It originated from a cross between Pacas and Maragogipe, and is most commonly grown in El Salvador. It is highly susceptible to disease and has low yield potential, but is revered for its exceptional cup quality.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.