Big Tropical Acidity, Juicy Sweetness, Praline, Creamy Body! 

This is a fantastic representation of El Salvador terroir and the Pacamara varietal. This coffee came in first place in El Salvador's Cup of Excellence competition scoring 92 points! We taste expressive tropical acidity, a very layered presentation with mango ending in a praline, and a very sweet and floral finish. The cup has incredible intensity of flavors with lots of complexity and harmony between each of the notes. Let this coffee cool and every note becomes much more structured. We are really happy to be featuring coffees like this one and hope you are able to appreciate them like we do! 

Please let this rest for at least 3-4 weeks before brewing. We find the tropical acidity to really start to pop after 2.5 weeks of rest. *Note the recipe card had a printing error for this coffee. Please refer to the notes on this page and in the app! 

From Bean and Bean:

This Pacamara from La Bendición in Tejutla, Chalatenango, El Salvador won 1st place in the 2024 El Salvador Cup of Excellence, with a score of 92.00.

La Bendición, a celebrated coffee farm situated in Crio Hondurita, Canton El Izotal, La Palma Chalatenango, El Salvador, thrives at an elevation of 1,900 meters above sea level. Employing two permanent and ten seasonal workers, the farm's name, meaning "The Blessing," reflects its origins as an inherited property and its reputation for producing coffee of exceptional quality.

In 2024, La Bendición secured the top spot in the Cup of Excellence competition with an outstanding score of 92.00. This accolade was awarded for their honey-processed Pacamara variety, a testament to their meticulous cultivation and processing practices. The achievement underscores the farm's unwavering commitment to excellence and its prominent place in El Salvador's coffee heritage.