Loveshack - El Salvador Las Mercedes Pacamara Honey

  • Loveshack - El Salvador Las Mercedes Pacamara Honey
  • Loveshack - El Salvador Las Mercedes Pacamara Honey
  • Loveshack - El Salvador Las Mercedes Pacamara Honey
Region San Salvador Volcan
Farm Finca Las Mercesdes
Variety Pacamara
MASL / Altitude 1400-1450
Process Honey
Tasting Notes Lime Zest, Cinder Toffee, Bright Pineapple


For Shipping Info Please See Here

Please note this is the last roast of the El Salvador  Las Mercedes Pacamara, roasted on the 26/04/2021 - if you require ground please add a note to your order during checkout.

We have another delicious coffee from the Las Mercedes farm in El Salvador, our previous Loveshack from here was an absolute belter and this one is too. This time the varietal is Pacamara and it is also a honey process coffee so expect lots of sweet notes. 

The coffee is grown in the Loma Angosta tablon situated at 1400-1450 masl and is where this coffee is grown. This lot’s varietal, Pacamara, is known to produce a very complex and elegant cup with lots of complexity. Jose Fernando Aguilar is the sixth generation to grow coffee at the family farm, this level of experience and knowledge translates into the finished article in each cup we taste.

We have consistently noticed that coffee from multi generational farms tends to be very good, as there is a powerful combination of professionalism and instinct as producers understand their environment, climate and biodiversity to contribute to the flavour potential.

Las Mercedes sits on the side of the San Salvador Volcano, overlooking San Salvador, El Salvodor’s capital city.

As well as being on the side of a volcano and overlooking the capital, Las Mercedes is surrounded by 100 hectares of nature reserve including a remarkable ‘mini rainforest’ with a noticeable temperature drop as you reach the very highest coffee areas. This micro climate provides great potential for exceptional coffee.

Given the importance of the preservation of the forest, the Aguilar family, in conjunction with a local NGO, have two park rangers that look after the protected natural forest year-round.
Coffee grown in forests always has the potential to be special, being its natural habitat and where it originated.,

The Aguilars work with a mill nearby to ferment and process the coffee, utilising a method of optical sorting, 12 hour fermentations and sun drying for around 14 days on clay patios.

Brew Recipes

This one is one for filter lovers especially. If you like a crazy bright espresso then go for it, we love it for a longer slower drink though!

Filter - Clever Dripper

  • 20g of coffee
  • 340ml of water just off the boil
  • 2 minute steep
  • 2 minute draw down (4 minute total brew time)

We tasted lots of lime zest, cinder toffee and a bright pineapple acidity. All in all the cup is exceptionally well rounded and complex, lots going on to taste as the coffee cools and gives up more complex flavours.