{"id":53479,"date":"2025-09-06T11:27:39","date_gmt":"2025-09-06T09:27:39","guid":{"rendered":"https:\/\/www.gringonordic.se\/?post_type=product&p=53479"},"modified":"2026-10-05T13:12:04","modified_gmt":"2026-10-05T11:12:04","slug":"el-salvador-black-honey-pacamara","status":"publish","type":"product","link":"https:\/\/www.gringonordic.se\/en\/product\/el-salvador-black-honey-pacamara\/","title":{"rendered":"El Salvador Black Honey Pacamara"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"

The Maga\u00f1a family\u2019s new harvest is finally here, and we\u2019re kicking things off with a sweet and elegant Honey-processed<\/b><\/span> Pacamara from their farm San Andres, which the family acquired in 2020. This lot is honey processed, meaning the beans are dried with all their mucilage intact, developing subtle fermented notes reminiscent of sweet citrus, strawberries, and ripe stone fruit.<\/p>\n

The flavors develop when the sugars undergoe a light fermentation during drying, which takes place on raised beds under protective shade nets. Pacamara is a cross between the Pacas and Maragogipe varieties, and is particularly suited to mild fermentation processes such as this.<\/p>\n

THE<\/strong> Maga\u00f1a FAMILY<\/em><\/strong><\/p>\n

The Maga\u00f1a family are familiar names and faces to our customers - we have worked with them since the beginning and buy their entire harvest. Johan has had a relationship with the family for over 15 years and every year before harvest we decide together how their coffee will be processed after picking. It is a rewarding way of working, which creates added value for them, for us and for everyone who gets to enjoy their fine coffee. They are extremely careful and it shows in all their coffees.<\/p>\n

In many ways, San Andres is a joint project between the Maga\u00f1a family and us, and of course we are proud to roast the very first Honey lot from their five-year-old Pacamara tree.<\/p>\n

ABOUT PACAMARA<\/strong><\/p>\n

Pacamara is the result of a natural mutation from the Bourbon variety, which first gave rise to a lower-growing plant called Paca. This was then crossed with Maragogipe - a mutation of the Typica variety, known for its tall trees and large beans but also for its relatively low yield.<\/p>\n

The crossing was carried out at the El Salvador Coffee Institute, where the new variety was refined and developed over a long period of time before it was finally introduced to plantations more than 30 years later. The name Pacamara was formed by putting together the first four letters of Paca and Maragogipe.<\/p>\n

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