ABOUT THIS COFFEE
Maria Elena Ochoa owns a 10-Hectare farm called Divina Providencia, where she grows both Pacas and Pacamara Varieties. The cherries are picked once ripe and depulped before being dry fermented for 10 hours. The Coffee is then washed three or four times before being dried on patios and raised beds for 8-15 Days.
About the Pacamara varietal:
The Pacamara coffee varietal is a creation of the Salvadoran Institute for Coffee Research (ISIC) back in 1958, which resulted from the crossing of Pacas and the Maragogipe varietals.The Pacas is a natural mutation of the Bourbon varietal, as determined by research conducted by scientists of the University of Florida. The Pacas trees are shorter in size, have tighter internodes, and develop a compact foliage which help it endure tough climate conditions like tough winds, sunlight, and water scarcity. It is a real trooper… It is highly resistant to diseases, adapts to many growing conditions, and provides high production yields.The Maragogipe is a mutation of the Typica varietal. The Maragogipe trees grow very tall in size and they produce some of the largest coffee seeds. This varietal does not produce high yields but the cup quality is remarkable.The idea behind the creation of the Pacamara hybrid was to get the best of the two varietals. It was named PACAMARA in reference to the first four letters of each parent varietal. It took approximately 30 years of careful scientific research to create the Pacamara varietal. It was released to coffee producers in the late 1980’s. (Source: Perfect daily grind)
ABOUT THIS ROASTER
Clark street Coffee roasters are a roastery driven by traceability, sustainability and absolute quality.
SOURCING SUSTAINABLE COFFEE:
Traceability and transparency are key to sustainable coffee.Paying a premium for high quality coffee is one of the biggest motivators for producers to undertake more sustainable growing and processing methods.
“We recognise the large amount of work that goes into producing consistent, high quality specialty coffee. Producers need to have the confidence to innovate and experiment with farming and processing methods that improve their coffee quality along with their productivity, environmental and economic sustainability. Through forward contracts and year on year relationships, we work with producers and import partners who engage in long-term programs of quality and sustainability.” (Clark Street Coffee)