36148 – El Salvador Las Ninfas Pacamara GrainPro is the companion lot to a “Honey” processed coffee from the same farm, but this is a fully washed coffee, which we profiled here. Finca Las Ninfas is owned and operated by third-generation coffee farmer Ricardo Valdivieso and his family. It is the sister farm to Finca Santa Leticia, from which we also have Pacamara microlots, including a dry-processed lot, which we conducted a full Crown Analysis on here.
Despite only accounting for about 0.22% of El Salvador’s coffee plants, Pacamara has developed a cult following among specialty roasters. It is a uniquely Salvadoran variety, developed internally over the course of nearly 30 years. Pacamara’s parents are Maragogype and Pacas – a naturally occurring Bourbon mutation discovered by the Pacas family in the Santa Ana volcanic region within El Salvador. Marigogype is a naturally occurring (and well-researched in its own right) mutation of Typica, first discovered in Brazil’s mountainous and somewhat under-regarded Bahia region. Pacamara gets its large size genetics from Maragogype.
This is a cleanly graded coffee and a classic large screen Pacamara. Average density and moisture readings indicate the care with which it, like it’s companion lots, was produced.
Two very similar roasts produced similar results, unsurprisingly. My first roast, PR-221, took a low charge temp and gas and applied heat increased prior to the beginning of Maillard phase color changes. The relatively quick pre-crack Maillard development produced a brighter, more acidic cup. A higher temperature charge for PR-222 with no heat adjustments until well into orange/brown coloration resulted in a mellower acidic profile, but with very similar flavors and a nearly identical roast yield.