Introducing; El Salvador – Diaz La Cumbre. Pacamara, Natural.
Tastes of : Peach, Tropical, Pear, Honeydew Melon.
We’re delighted to share this coffee from Emilio Lopez, for the special place it holds in our brands our history, as the first farm Craig Simon (Founder of Criteria) visited, way back in 2013. On a quest to meet the maker of his 2014 Australian Coffee Championship beans, Craig went on to place 4th at the WBC finals in Italy that year, developing a close friendship with Emilio and his family.
Finca La Cumbre is the crown jewel of Finca El Manzano established in 1872 and nurtured by Emilio López’s family for generations. Emilio and his long-time collaborator, Jose Roberto Santamaría, both hail from multigenerational coffee-producing families with deep ties to the land. Together, they founded Odyssey Coffees, bridging operations between El Salvador and Portland to bring high-quality, sustainably grown coffee to global markets. Today, their shared expertise and dedication are reflected in the consistent quality across their six farms, which include Fincas Las Isabellas, Tapantogusto, Las Piedras, La Cumbre, El Manzano, and Ayutepeque.
Finca La Cumbre’s Pacamara cherries are selectively handpicked and processed on-site at El Manzano’s wet mill. Only the ripest red cherries make it through selection, and after a careful wash, they’re laid out on patios to sun-dry for 12-14 days. Frequent raking ensures an even drying process, bringing out the distinctive qualities of the Pacamara variety.
Pacamara is a unique hybrid, developed in El Salvador by crossing the productive Pacas (a Bourbon mutation) with the large-beaned Maragogipe. Known for its high yield and large cherries, Pacamara produces exceptional cups with complex flavours.
El Salvador holds a special place in our sourcing history, with the coffee produced amongst our favourite – we are honoured to have this coffee in our selection for 2024.
Discover our brewing guide here for our favourite preparations.
