El Salvador

Montiel

Quirky

In development· Sourcing

We've sourced this one and we're dialing in the roast. It's not for sale yet — we'd rather get it right than rush it out.

Want to know when it's ready? Join the list — we'll send a note the day it goes live.

Process: Natural, 60 day
Variety: Pacamara

The story

Pacamara — the Pacas and Maragogipe cross that produces beans big enough to look like a mistake — given a 60-day natural. That's a long time to leave coffee on the cherry and a real risk to take with a lot this size. We haven't cupped it yet, so we're not going to invent tasting notes for you; when we do, they'll show up here and on the card. Until then: it's the one we're most curious about.

What we got

Here's what we taste.

This is what the cup reminds us of — you might get something else, and that's the fun of it. Here's where it lands on the wheel.

StrawberryFruity
LimeFruity
Brown sugarSweet

Explore the full wheel →

Why it tastes like this

It starts with the fruit.

Before roasting, before brewing, someone decided how to get the seed out of the cherry. That choice does more to the cup than almost anything after it.

Washed
The fruit is stripped off within hours, and the seed ferments in water before drying bare.
Clean and transparent. You taste the place it grew and the varietal, not the fruit it came in — so acidity reads sharper and the cup is easier to pick apart.
Honey
The skin comes off but the sticky layer underneath stays on through drying.
The middle ground, and the one people guess wrong. Rounder and sweeter than washed, without the fermented edge a natural can take on.
This coffee
Natural
The whole cherry dries with the seed still inside it, fruit and all, for weeks.
Heavier, sweeter, unmistakably fruity — berries and jam. It's the loudest of the three, and where funk comes from when a coffee tastes wild.

Three ways

The same beans, a different cup.

We buy for versatility, so this isn't a bag that only works one way. Here's what changes when you brew it differently.

Pour-over
Hoffmann V60
Water passes through the bed once and drains away.
The cleanest, most separated cup — acidity reads brightest and individual notes stay distinct. Also the fussiest: grind and pour speed both show up in the taste.
Grind
Medium-fine · Comandante ~25 clicks
Ratio
1:16.7
Time
~4 min
Brew it this way
Immersion
Hoffmann French Press
Grounds sit in the full volume of water for the whole brew, then get separated at the end.
Heavier body and more blended flavor — notes overlap rather than standing apart. Much harder to get wrong, which is why it's the forgiving one.
Grind
Coarse
Ratio
1:16.7
Time
~9 min
Brew it this way
Espresso
Espresso (Normale)
Pressure forces a small amount of water through a tightly packed bed in seconds.
Concentrated and syrupy. The same coffee reads sweeter and far more intense, and its sharper edges get louder along with everything else.
Grind
Fine
Ratio
1:2
Time
28 sec
Brew it this way