When used to dry whole coffee cherries for natural process micro-lots that time extends further and boosts the positive fermentation at the beginning of drying. This leads to a vibrant fruit forward expression of the Pacamara variety at its best. With Pacamara this fruit balances off the bright citrus notes so typical of the cultivar. Ripe, almost winey red berry structure leads onto exotic flavours of pineapple, almond and plump golden raisins. There is a sugar cane sweetness and syrupy mouthfeel complemented by flavours of red apple, banana and a refreshing zesty lime citrus finish.

The farm is focused very much on quality and Jamie has continued to win awards for his coffee since we started working together. Embracing innovation, Jaime uses raised drying beds, similar to those originally found in East Africa, to meticulously control the drying process after fermentation. This move away from the traditional El Salvadorean concrete patio method has proven to be a quality game-changer. The construction of a shading system for these beds was funded by Artisan Roast, ensuring the coffee is cured at lower temperatures, preserving its natural sweetness and elevating its overall quality.