El Salvador Natamaya Pacamara Natural

About This Coffee

Finca Natamaya is named for the two daughters of Hermann and Nena Mendez, Natalia and Mayita. In a way, this project represents the future, just like their daughters do. The farm was purchased by the family with the specific intention of developing the quality of the coffee to a level that land had never seen before. At Natamaya, experimental small lots of unique coffee varieties have been planted on the heels of standard quality improvements: better cherry selection, more consistency in drying processes, controlled fermentation. But what really took their coffees to the next level is a commitment to analyzing every detail available. Developing a coffee like this Pacamara lot is not easy work. Experimental plots of land can often offer producers a way to establish a small lot of rare or sought-after varieties, but it also creates risk. It’s often expensive to plant new seedlings, and they need plenty of fertilizer and attention over a five year growth period before any coffee is even available for harvest. The first time Jared visited the farm, Natamaya was just starting the conversion to high-end specialty lots, including the pacamara varietal. Since the first harvest in 2018, the washed pacamara has held a steady place on the Ruby menu. This year, we are also roasting a Pacamara natural lot from Natamaya. In contrast to the washed lot, these coffee cherries are harvested, rinsed and sorted, and put to dry fully in cherry with no pulp being removed. This results in a flavor profile that is sweet and round, with higher intensity and body than the classic washed profile, showcasing a different side of the Pacamara profile we love. 12 oz / 340 g. Whole bean.