El Salvador, The Diaz Family

Apricot, Elderflower, Lemon


Never run out of coffee again.

Our coffee is roasted and packaged in our nitrogen gas-flushed bags which prolongs its peak quality for over a month. Your coffee order will come from the freshest possible roast and always with weeks of peak freshness left in it.
Never run out of coffee again
Producer The Diaz family
Four Family Farms
Cultivar Red Pacamara
Process Honey
Location Chalatenango
1,700 masl
Harvest December - March


Expect notes of Elderflower, Apricot, Lemon.

Carbon negative coffee

Jose Efrin, Jose William, Arnulfo and Santos are The Diaz Family. Parents, children and siblings, their farms sit close together where they pool resources and elevate each other through a collective family bond.

This lot from the Diaz family is a red pacamara. It marks the first time this year we’ve released the cultivar. The first thing you’ll notice with pacamara is that it’s massive. It’s also one of the world’s most high quality cultivars – before gesha, it was often the coffee taking the top spot at producer and barista competitions. It has a huge amount of flavour clarity, with lots of fruit-driven notes.

El Salvador is the most common place to see pacamara because it was developed there in the 1950s by the Institute of Coffee Research. It is a hybrid between maragoype and pacas. The maragoype is where it gets its bigger size, but remarkably it tends to have a much better cup quality than its parents.

Roasting pacamara is exceptionally hard. As a giant bean it tends to be difficult to ensure the internal and external parts of the bean are evenly roasted. By ensuring a roast uniformity we can help develop the bean the same, so that the same flavour compounds are created throughout the bean. When the coffee is eventually brewed, this means a higher flavour clarity and sweeter cup.