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el salvador coffee

El Salvador - Pacamara

by the roasterie · calgary, canada

you'll taste stone fruit before peach. this is el salvador - pacamara, an el salvador from the roasterie.

stone fruitpeach
$30buy from the roasterie

the bean

origin
el salvador
varietal
pacamara
roast
medium
status
in stock
this is a medium roast single-origin coffee from el salvador, grown from the pacamara varietal, a large-bean cross between pacas and maragogipe that el salvador is known for producing well. the roasterie roasts it to a medium level, which keeps the fruit character intact without pushing into heavier roast territory. expect stone fruit and peach flavors, leaning toward a softer, sweet cup rather than a bright or sharp one. it suits pour-over or drip brewing, where the medium roast and fruit-forward profile come through cleanly. grind medium, use water around 200°f, and avoid over-extraction to keep the peach note from turning flat.

common questions

What does El Salvador - Pacamara taste like?

the roasterie describes it with stone fruit and peach notes, so expect a sweet, fruit-forward cup with a soft, rounded character typical of a medium roast.

How is El Salvador - Pacamara grown and processed?

it is grown in el salvador from the pacamara varietal, a hybrid of pacas and maragogipe known for its large bean size, though no specific processing method is listed for this lot.

How should I brew El Salvador - Pacamara?

a pour-over or drip brewer works well here, using a medium grind and water around 200°f to highlight the stone fruit and peach flavors without over-extracting the medium roast.

about the roasterie

the steam wand hisses at the roasterie on 10th street, and something about that sound tells you they're serious about coffee here. not the hurried rush of chain stores, but the deliberate pace of people who actually taste what they're making. 843 google reviews averaging 4.6 stars don't lie. regulars know the drill: walk into this kensington spot and you'll get a cup that tastes like someone cared about it from bean to brew. the baristas pull shots that actually highlight the coffee instead of drowning it in milk foam mountains. you can smell the difference when beans are roasted with attention rather than automation. calgary has plenty of coffee options, but the roasterie earns its spot because they understand something fundamental: good coffee isn't about fancy machinery or trendy origin stories. it's about consistency, skill, and respecting the process every single time.

all coffee from the roasterie

calgary, canada

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