{"product_id":"three-marks-jose-diaz-el-volcan-pacamara-washed-el-salvador","title":"Three Marks Coffee - José Díaz - Washed Pacamara | El Salvador","description":"\u003ch2\u003e\u003cstrong\u003eEl Salvador — José Díaz El Volcán Pacamara (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍑 Apricot • 🍇 Dried Berries • 🌿 Clove\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e José Díaz\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e El Volcán\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Chalatenango, El Salvador\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Pacamara\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed (72hr Anaerobic Fermentation)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1600–1650 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis Pacamara from El Volcán farm in Chalatenango is a compelling expression of what El Salvador's high-altitude farms can produce. Guided by a 72-hour anaerobic fermentation and a slow five-week drying phase on raised beds, it delivers a profile of ripe apricot, dried berries, and warming clove — a coffee that rewards patience at every stage.\u003c\/p\u003e\n\u003cp\u003eSuggested for both Filter and Espresso, it showcases the versatility of well-processed Pacamara: expansive in the cup, structured in its acidity, and persistent in its finish.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJosé Díaz — known affectionately as \"Chepito\" in the El Pinar hamlet of Chalatenango — grew up immersed in coffee culture through his father Alfonso, who worked at Hacienda El Pinar, the community's first coffee farm. Like many of his generation, José emigrated to the United States in the 1980s, spending a decade working long shifts before returning home to invest his savings into land.\u003c\/p\u003e\n\u003cp\u003eIn 1997, he planted his first 1.5 hectares of coffee. His debut harvest coincided with the catastrophic global coffee price crash of the early 2000s, when his beans sold for as little as $0.20 per pound. Despite those early hardships, José never considered abandoning his farm.\u003c\/p\u003e\n\u003cp\u003eToday, \"Chepito\" is a respected figure in El Pinar — recognised for his careful agronomic practices, his commitment to producing ripe, uniform cherries, and the remarkable quality that has emerged from his small farm.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at El Volcán involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Only fully ripe cherries are picked by hand, ensuring uniform quality throughout the lot.\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Cherries are pulped to separate the bean from the fruit skin.\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eAnaerobic Fermentation\u003c\/strong\u003e — Beans ferment in sealed, oxygen-free tanks for 72 hours, promoting controlled microbial activity that enhances aromatic complexity and sweetness.\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — After fermentation, beans are thoroughly washed in clean water to remove remaining mucilage.\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eSlow Drying\u003c\/strong\u003e — Coffee dries on three-tier raised beds for approximately five weeks, allowing consistent airflow and careful moisture reduction that preserves the coffee's delicate character.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis extended fermentation and drying protocol produces a cup of exceptional clarity, highlighting the distinctive terroir of Chalatenango's high-altitude farms.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eExpect a structured and evocative cup: sun-ripened apricot leads the palate, giving way to the jammy depth of dried berries, before a subtle warmth of clove lingers through a clean, extended finish. The Pacamara varietal lends characteristic body and breadth, making this equally satisfying as both a filter and an espresso.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍑 \u003cstrong\u003eApricot\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍇 \u003cstrong\u003eDried Berries\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌿 \u003cstrong\u003eClove\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Three Marks Coffee","offers":[{"title":"Standard - 0-6 Weeks off Roast","offer_id":57745637114230,"sku":"TMC-JOSEDIAZ-W-PACAMARA","price":18.0,"currency_code":"GBP","in_stock":true},{"title":"Rested - 7-12 Weeks off Roast","offer_id":57745637146998,"sku":"TMC-JOSEDIAZ-W-PACAMARA-REST","price":18.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Lateral-View.png?v=1777095112","url":"https:\/\/sigmacoffee.co.uk\/products\/three-marks-jose-diaz-el-volcan-pacamara-washed-el-salvador","provider":"Sigma Coffee UK","version":"1.0","type":"link"}