PT's Coffee
El Salvador La Muela Pacamara Washed

A creamy and decadent cup! Aromas of toasted marshmallow, hazelnut, and pear greet you, with notes of pear and chocolate wafer in the cup alongside a floral hint of clover blossom. Ripe blackberry acidity provides balance, leading to a rich finish of roasted almond and chocolate. Pacamara is a hybrid of the flavorful Pacas and the giant, high-production Maragogype varieties first bred in El Salvador in 1958. Its large cherries produce a coffee that, when roasted properly, features complex fruit and nut notes and a creamy mouthfeel. La Muela is a special sorted Pacamara lot from the El Matazano, Cerro Los Tamales, and Auracarias farms at Finca Los Planes. Typically, after coffee has been depulped—the inner seed separated from its surrounding fruit—it is sent through a criba drum to remove the parchment, or hull. The parchment coffee that is too large to pass through the criba drum comprises this nanolot. Sr. Ticas believes these beans are produced when the Maragogype genes segregate themselves from the Pacas genes in the Pacamara hybrid. The beans have a molar-like appearance, hence the name “La Muela.”