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BEYOND THE BEAN
Roasting & Cupping
Awards & Milestones
Meet the Team
Price Transparency 2015
Price Transparency 2014
Farm to Cup
Coffee + Beer
THE COFFEE SHOP
At Bird Rock Coffee Roasters, it is all about the coffee
El Salvador: Loma La Gloria RED Honeyed Pacamara
12 oz - $18.99
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Flat Bottom Filter
One of our new Direct Trade coffees from Anny Ruth Pimentel. We have been able to develop a great relationship in a very short time here, working with Anny Ruth and her team on experimenting with processing, and even meeting the “father of the Pacamara” Angel Cabrera on a visit this year! Finca Loma La Gloria grows on the slopes of the San Salvador Volcano with an elevation of 1400-2000 meters, and much of the Pacamara varietal is grown in the high altitudes of the crater.
Tasting notes: Very intricate, rose, raspberry, rhubarb, plum.
We have worked with Anny Ruth to supply the farm workers - millers and cherry pickers - with Eco-Stoves as a Beyond the Bean Project. When possible, BRCR likes to go beyond paying great prices for great coffee to the owner of a farm or mill and directly and positively influence the life of the workers all the way down the supply chain. By supplying 24 Eco-Stoves with proceeds from Anny's last harvest, the workers save money on fuel while saving precious natural resources and creating a healthier family environment.
This lot is 100% RED HONEYED Pacamara and is one of two exclusive honeyed lots we are bringing in from Anny this season. Typically with a Honeyed coffee, the skin and a portion of the mucilage (meat of the coffee cherry) is removed, which higher amounts of removal getting lighter colors - White, Yellow, Red, or Black. Anny, however, also varies the thickness of the layers of coffee on the drying beds to add another dimension and level of control to the process. Then the coffee is dried in parchment without fermentation. The extra layering with a red honeyed process allows for some more complexity of flavor to develop from naturally occurring fermentation, as well as a mouthfeel and tactile sweetness closer to a naturally processed coffee.
In early 2016, our staff took two separate trips to visit the farm, wet mill, and dry mill. For more firsthand experience at origin, and to learn about our Beyond the Bean project here, check out the following links:
... and theres always more on our blog!!
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