Fernando Escobar Anaerobic Pacamara, Ahuachapan

About This Coffee

Sweet, moreish, and obscenely indulgent. Here’s confectionary in a cup from fifth-gen coffee producer, Fernando Escobar, and an El Salvadorian native varietal that teeters on the edge of exotic. Pacamara cherries for this lot are handpicked at perfect ripeness, sorted for quality, placed inside airtight barrels for a 72hr anaerobic fermentation at 16°C, and then dried very slowly over 45 days. To do this, Fernando and his team at El Cerro spread cherries out on raised beds in thin sheets, adding additional layers to the top every few days. And then, to make the the drying process reeeeaaally slow and even more controlled, they alternate the cherries’ exposure to sun and shade. The result is something quite special—a coffee that brims with character and offers up indulgent mouthfuls of sticky toffee pudding, choc brownies, vanilla cupcakes, and nostalgia.