el salvador + panama coffee · cup of excellence
Sunrise Over a Thousand Hills
by café jindo · calgary, canada
this is sunrise over a thousand hills, a natural el salvador + panama from café jindo.
the bean
- origin
- el salvador + panama
- process
- natural
- varietal
- pacamara
- status
- in stock
sunrise over a thousand hills is a pacamara lot from el salvador and panama, roasted by café jindo. it placed in a cup of excellence competition, which means it was blind-scored by a panel of judges and ranked among the top lots submitted that year. natural processing, where the fruit dries around the bean, typically pushes sweetness and body forward while adding fermented, berry-forward complexity. pacamara is a large-bean hybrid known for layered, sometimes wine-like cups. because the natural process does much of the work, a medium-low brew temperature and a clean method like pour-over will let the fruit character come through without muddiness.
common questions
What does Sunrise Over a Thousand Hills taste like?
as a naturally processed pacamara cup of excellence lot, expect pronounced sweetness, heavy body, and fruit-forward complexity typical of the varietal and process, though specific tasting notes were not provided for this lot.
How is Sunrise Over a Thousand Hills grown and processed?
it is a pacamara varietal sourced from el salvador and panama, processed using the natural method, in which whole cherries are dried with the fruit intact before milling, and it was selected as a cup of excellence lot.
How should I brew Sunrise Over a Thousand Hills?
no specific brew method or roast level was listed, but naturally processed pacamara coffees generally reward a pour-over or french press approach that highlights sweetness and body, using water around 90-93°c to avoid amplifying any ferment.
about café jindo
tucked into a macleod trail strip mall, café jindo proves that location isn't everything. this calgary roaster has earned its 4.7-star rating through something chains can't buy: genuine care. the beans get attention here. you smell it the moment you walk in, that deep, careful roast that only happens when someone's actually paying attention to what's in the hopper. regulars line up not because it's convenient, but because their cortado tastes the same excellent way every single time. the baristas know what they're doing. steam hisses at just the right pressure, milk integrates without that scorched bite you get elsewhere. jindo doesn't need flashy equipment or trendy design to stand out. they've built their reputation cup by careful cup, and it shows in every pour.
all coffee from café jindocalgary, canada
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