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RNY # 53416
El Salvador Honey Pacamara Finca Las Laderas (GP)

Ship from: NJ

Position: INSTORE

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  • At A Glance
  • The Source
  • In The Cup
  • Roast Analysis
  • Brew Analysis
SOURCED FROM
El Salvador
VARIETALS
Pacamara
PROCESS
Honey, Raised Beds
CUPPING NOTES
Cupping Note
Cupping Note
Cupping Note

THE SOURCE

From the Apenaca-Ilamatepec region of El Salvador, the farm of Las Laderas is named due to its naturally slopy terrain, translating into “The Hillside ...
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IN THE CUP
ROAST ANALYSIS
This honey processed Pacamara offering is from the Las Laderas farm in El Salvador ...
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BREW ANALYSIS
A silky-smooth texture with nuanced notes of honey, green apple, and jam ...
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ABOUT

From the Apenaca-Ilamatepec region of El Salvador, the farm of Las Laderas is named due to its naturally slopy terrain, translating into “The Hillside.” Las Laderas has been owned by the same family for three generations, going back to 1930. Originally uncultivated lands, each generation has been planting little by little, turning it into the 300-person operation it is today. The family’s hard work and dedication have led them to be Rain Forest Certified, and they’ve won the Cup of Excellence 4 times!

Las Laderas belongs to the Cuzcachapa Cooperative, an organization that values respect, passion for excellence, and vigilance for sustainability. This is proven through the quality production of Las Laderas’s coffee. The cherries are picked in three different stages to obtain the most even, ripe coffee, and all parts of the washing, fermentation, and drying are done at the farm.

  • Royal NY's Scoring

    Acidity:

    Very High

    Body:

    High

    Sweetness:

    Very High


CUPPING NOTES
Cupping Notes
Green Apple
Cupping Notes
Honey
Cupping Notes
Jam

  • Diedrich IR-5 Roasted On
    		Diedrich IR-5
    Color Change
    		6:12
    First Crack
    		8:38
    Roast Duration
    		11:12
    Development Time
    		2:34
  • Product Detail
  • Product Detail
  • Product Detail
ROAST ANALYSIS
This honey processed Pacamara offering is from the Las Laderas farm in El Salvador. Las Laderas has been owned by the same family for three generations, going back to 1930. They have won the cup of excellence four times. This coffee revealed notes of honey, green apple, and jam from our arrival sample roast. This was my first opportunity to production roast a honey process coffee from El Salvador. I was excited to see what flavors I could develop and not sure what to expect as this was my first roast. Charging off the bean probe I released the coffee into the drum at 388 degrees with 50% heat applied. I reached turning point 1:32 into duration at 164 degrees. Just under three minutes I increased heat application to 75%. As I moved forward in the roast, gaining momentum, I opened airflow to the drum to 50%. The maillard phase of the roast began at 6:12 at 304 degrees. Color came on uneven, slightly awkward then eventually smoothed out as I moved forward in the roast. Building momentum, I lowered heat application to 50% at 7:29 into duration. As I moved closer to the development phase of the roast, I adjusted heat to 35% and then down to 25% at 8:24. First crack transpired 8:38 into duration at 384 degrees, was audible and momentum I had built up in the roast carried me through the development phase. As the coffee developed, I experienced honey and floral aromas. I finished the roast with an end temperature of 399 degrees and developed the coffee for 2:34. Total duration of the roast was 11:12.


  • RNY Coffee Dark Brew Style
    		Bee House
    Coffee : Water Ratio
    		1:15
    Grind Size
    		EK-43 #8
    Total Brew Time
    		2:00
BREW ANALYSIS
A silky-smooth texture with nuanced notes of honey, green apple, and jam.