Filter, Washed Pacamara | El Salvador
£19.95
- Dulce De Leche, Orange Blossom Honey, Persimmon
Additional information
Coffee Details
- Country of Origin
- El Salvador
- Region
- Juayúa, Apaneca-Ilamatepec
- Varietal
- Pacamara
- Process
- Semi-Washed
- Roast Level
- Medium-Light
- Producer
- Carlos Pola
- Farm
- Finca Las Brisas
- Altitude
- 1250-1400 masl
Rest guidance
What to expect
In the cup you can find
Dulce De Leche, Orange Blossom Honey, Persimmon
About Nomad Coffee
Nomad grew from a roaming London coffee cart into one of Barcelona’s defining specialty roasters. Its work is grounded in close producer relationships, careful sourcing and precise roasting, with open spaces that bring people closer to coffee through tasting and education.
Roaster notes
El Salvador — Finca Las Brisas Pacamara (Semi-Washed)
Tastes Like — 🍅 Persimmon • 🍯 Orange Blossom Honey • 🍮 Dulce de Leche
DETAILS
Producer: Carlos Pola
Farm: Finca Las Brisas
Region: Juayúa, Apaneca-Ilamatepec, El Salvador
Varietal: Pacamara
Process: Semi-Washed
Altitude: 1,250–1,400 MASL
Harvest: 2025
Size: 250g
INTRO
Nomad's fourth consecutive year with Carlos Pola — and their first at 100% direct trade. A sweet, juicy Pacamara defined by persimmon, orange blossom honey, and dulce de leche, with a creamy body and lively acidity that evolves beautifully in the cup.
THE PRODUCER
Finca Las Brisas sits in Juayúa on the Apaneca-Ilamatepec mountain range — one of El Salvador's most celebrated growing regions. Carlos Pola is the fifth generation of his family to farm here, though he came to coffee relatively late, spending twenty years in the textile industry before committing fully to specialty coffee in 2012. It's been a remarkable transition.
When la roya devastated the region in 2012–13, Carlos responded by renovating most of the farm with disease-resistant varieties, retaining only a small percentage of Bourbon. Today Las Brisas grows a blend of hybrids including Pacamara and Pacas, and Carlos has built a reputation for innovation — from mycorrhizal fungi to improve nutrient absorption during drought, to contour farming to prevent erosion, to QR-code traceability from farm to cup. This is a producer who thinks in the long term.
THE PROCESS
Cherries are floated for selection, then transferred to barrels for five days of anaerobic fermentation. After fermentation, they are depulped dry and given a gentle semi-washed rinse — a brief wash rather than a full clean — before being moved to drying beds. The first two days are spent under direct sun, followed by shaded drying until the parchment reaches the correct moisture level.
THE CUP
Sweet, creamy, and deeply satisfying — a Pacamara that delivers classic variety character with the added complexity of anaerobic fermentation. Persimmon and dulce de leche dominate, with a hint of dark chocolate and candied nuts revealing themselves as the cup cools.
Flavour Notes
🍅 Persimmon 🍯 Orange Blossom Honey 🍮 Dulce de Leche
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