Article from Roast Magazine
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 Francisco Pacamara
Retail - $23.00
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Flat Bottom Filter
Finca Loma La Gloria's head quality control and cupper Francisco developed a processing experiment in which the drying process for the coffee was started separately with a washed and red honey process. On the second day of the drying, he blended the honey and the washed so they would dry together merging the unique aspects of both processes between the two beans. Chuck Patton Enjoyed this process so much that we applied the same concept to our Pacamara. This is a one of a kind blend that truly brings a incredible and unique cup of coffee to Bird Rock.
Notes of bright pomegranite, followed by sweet dates, spiced vanilla and honeycomb.
In developing our relatively new relationship with Finca Loma la Gloria, we have been able to consistently raise the bar in a short period of time. Any Ruth Pimentel's willingness to go above and beyond is amazing to us, and after the huge success we had with her honeyed Pacamaras last year, she went out on a limb and did a full natural processing for us this time!!
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.
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.
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:
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