"Summit is Everything great about Pacamara and El Salvador for me. Vibrant, fruity and intense with great balance and an insatiable fruitiness. Tropical peach, pineapple and guava in a cup, what more can you ask for?" /Ben
Pacamara can be difficult to roast if you’re new to it, especially when processed acorrding to the natural method. The beans need enough heat early on to ensure proper inner bean development but also require a soft touch towards first crack as not to run away and become unneccessarily dark and bitter. Big beans and low density can cause a perfect storm for uncontrolled roast profile so focus is a must.
This isn't coffe. This is Summit.
It shouldn’t be a surprise to anyone that our coffee growing neighbour Miguel’s last name is Angel. He continues to spoil us with his virtually celestial, cherry-dried and ginormous Pacamara coffee beans. A sip of this peachy-sweet and juicy brew sparks memories of mountain views, pink skies and our 3 years of beautiful friendship.
Chalatenango is a unique place when it comes to coffee production. The area, nestled between Honduras to the North and Guatemala to the west, expresses a taste profile quite different to its neighbours and boasts breathtaking views from its rolling hills.
The reputation for high quality coffee has a lot to do with the Pacamara variety. Discovered locally, the coffee variety is a naturally occuring hybrid between Pacas (itself a mutation of Bourbon) and Maragogipe which showcases exceptional flavour attributes when grown at high altitudes such as opulent tropical fruit aromas and juicy texture.
Grown in harmony with people and planet - without middle persons.
Perfectly roasted coffee, with the taste of origin, terroir and process of the coffee.
We aim that nothing and no one will be harmed when you enjoy a good cup of coffee!
Within the coffee industry there is a multitude of certifications to be found. All with varying levels and criteria’s for farmers to comply with.
For us, organic is about much more than a seal on a coffee bag. And through our business model our aim is to achieve greater impact.
Traditionally robusta has the reputation of being of inferior quality. And comparing it to the Arabica beans, it sure presents a much rougher flavour profile. With ongoing climate change, robusta will have to play a bigger role in the future, as it can withstand tougher conditions. So we simply want to see how good we can make it and at the same time cater to the espresso drinker that doesn't appreciate coffee being fruity and full of acidity.
Thanks for contacting us! We'll get back to you shortly.
Thanks for subscribing
Thanks! We will notify you when it becomes available!
The max number of items have already been added
There is only one item left to add to the cart
There are only [num_items] items left to add to the cart