1. What does El Socorro Pacamara taste like?
El Socorro Pacamara is sweet, balanced, and beautifully layered, with notes of ripe stone fruit, brown sugar, and vanilla. Roasted medium, it brings together deep caramel-like sweetness with a lively, tropical fruit acidity. The result is a cup that feels comforting and familiar at first, then opens into something wonderfully complex.
2. What makes this coffee so special?
This coffee comes from El Socorro, one of Guatemala’s most celebrated coffee farms, and a multiple Cup of Excellence winner. We’ve been hoping to bring this Pacamara onto our menu for years, and there’s a reason we’re so excited to finally share it.
Pacamara is one of producer Juan Diego de la Cerda’s most awarded varieties, and at El Socorro, extraordinary attention is given to every step—from cultivation through processing. The result is a coffee that brings together exceptional sweetness, structure, and complexity while remaining beautifully approachable.
3. What is Pacamara?
Pacamara is a fascinating coffee variety created by crossing Pacas, a natural mutation of Bourbon, with Maragogype, a variety famous for its unusually large trees, cherries, and seeds.
But what makes Pacamara exciting isn’t simply its size—it’s what happens in the cup. The variety is known for exceptional cup quality, sweetness, and complexity, and El Socorro has earned an extraordinary reputation for bringing out its potential. It’s a variety with a big personality, and Juan Diego knows how to make it shine.
4. Where does El Socorro Pacamara come from, and how is it processed?
This coffee comes from El Socorro Farm in Palencia, Guatemala, where producer Juan Diego de la Cerda grows Pacamara at 1,750–1,850 meters above sea level.
It is fully washed, helping create a clean, beautifully defined cup where its brown sugar sweetness, tropical fruit acidity, caramel, and vanilla character can shine. It’s a wonderful expression of variety, place, and meticulous craftsmanship coming together.
5. What’s the best way to brew El Socorro Pacamara?
With its balance of brown sugar sweetness, ripe fruit, caramel, and vanilla, this is a coffee worth exploring in different ways. We recommend brewing it as pour over, drip, AeroPress, or french press.
We especially love it as a pour over, where its tropical fruit acidity and layered sweetness can really open up. For a rounder, fuller expression, try a French press and let those brown sugar, caramel, and vanilla notes take center stage. However you brew it, give the cup a little time to cool and evolve—this is a Pacamara with plenty to share.
