{"product_id":"nomad-coffee-filter-washed-pacamara-el-salvador","title":"Nomad Coffee - Filter, Washed Pacamara | El Salvador","description":"\u003ch3\u003eEl Salvador — Finca Las Brisas Pacamara (Semi-Washed)\u003c\/h3\u003e\u003cp\u003eTastes Like — 🍅 Persimmon • 🍯 Orange Blossom Honey • 🍮 Dulce de Leche\u003c\/p\u003e\u003cp\u003eDETAILS\u003c\/p\u003e\u003cp\u003eProducer: Carlos Pola \u003cbr\u003eFarm: Finca Las Brisas \u003cbr\u003eRegion: Juayúa, Apaneca-Ilamatepec, El Salvador \u003cbr\u003eVarietal: Pacamara \u003cbr\u003eProcess: Semi-Washed \u003cbr\u003eAltitude: 1,250–1,400 MASL \u003cbr\u003eHarvest: 2025 \u003cbr\u003eSize: 250g\u003c\/p\u003e\u003cp\u003eINTRO\u003c\/p\u003e\u003cp\u003eNomad'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.\u003c\/p\u003e\u003cp\u003eTHE PRODUCER\u003c\/p\u003e\u003cp\u003eFinca 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.\u003c\/p\u003e\u003cp\u003eWhen 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.\u003c\/p\u003e\u003cp\u003eTHE PROCESS\u003c\/p\u003e\u003cp\u003eCherries 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.\u003c\/p\u003e\u003cp\u003eTHE CUP\u003c\/p\u003e\u003cp\u003eSweet, 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.\u003c\/p\u003e\u003cp\u003eFlavour Notes\u003c\/p\u003e\u003cp\u003e🍅 Persimmon 🍯 Orange Blossom Honey 🍮 Dulce de Leche\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"250g \/ June 3rd","offer_id":58061436092790,"sku":"NOMAD-F-SA-PAMA-FIL-JUN03","price":19.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/F.SA.PAMA_1-cropped.jpg?v=1781156939","url":"https:\/\/sigmacoffee.co.uk\/de\/products\/nomad-coffee-filter-washed-pacamara-el-salvador","provider":"Sigma Coffee UK","version":"1.0","type":"link"}