Filter Coffee
Diego Baraona
Pacamara Anaerobic Natural

A Legendary Innovation – El Salvador Pacamara Anaerobic Natural

The Pacamara variety represents a remarkable pinnacle of Salvadoran coffee heritage. Cultivated by Diego Baraona at Los Pirineos, this exceptional anaerobic natural lot delivers an unparalleled flavor depth, pairing an intense fruit profile with the distinct spice characteristics that make this giant variety famous worldwide.

• 
  A 'home-made' varietal: Developed through historic local trials where Diego's farm provided the original testing grounds, the Baraona family earned the title "Kings of Pacamara" for preserving and perfecting this iconic seed lineage.
• 
  Unparalleled Flavor Depth: This variety is celebrated for its deep brown spice complexity, which expresses beautifully in the cup as rich notes of red wine, sweet blackberry, and a hint of ground nutmeg.
• 
  Mastered Anaerobic Natural Processing: Diego Baraona handles fermentation inside custom, climate-controlled rooms. By strictly managing temperature parameters, he optimizes sugar breakdown for maximum sweetness.

The Story of Pacamara

An ingenious cross bred by combining the unusually large-sized Maragogype with the compact, resilient Pacas mutation, Pacamara is a true poster child of El Salvador. When civil unrest unexpectedly halted official research trials in the 1980s, Diego’s forefathers held tight to the early experimental seeds. Following generations of meticulous cultivation and reproduction Los Pirineos successfully captured the absolute truest flavor expression of this historic bean. Today, they are the only certified nursery of Pacamara.

Inside Los Pirineos: The King of Pacamara

Discover how the Baraona family saved this iconic variety from civil unrest and perfected its complex fermentation.

Read the Story ➔

Roaster's Notes

To fully celebrate the complex sweetness and vibrant fruit profile of this lot, our Hannover roastery utilizes a highly delicate approach. This light application of heat highlights its clean flavor properties and elegant tart acidity.

• ➔ Roast Profile: Light Roast • 1/5 on our development scale to promote natural acidity.
• ➔ Brewing Advice: Optimally profiles for V60 filter extractions using a 1:18 ratio (15.5g to 280g at 95°C) • Can be extracted as a bright, crisp espresso at a classic 1:2 ratio to emphasize intensity.

Ethical & Sustainable Practices

Diego Baraona’s farm beautifully integrates long-term historic preservation with sustainable modern processing techniques. A renewed focus on agroforestry has transformed the farm from chemical dependent to ecological pioneers. The coffee is meticulously hand-sorted and packed on-site to maintain absolute quality parameters.