Does anyone have any exerience or comments they would like to share about this coffee? I was thinking I might order some from SM, but was a little nervous about the low acidity. I don't really want to order it if it's going to be totally flat.

Thanks,

Michael

I don't know this coffee; but El Salvador Pacamaras are usually very acidic and light bodied for espresso, SO virtuoso shots more than everyday ones. So a low acid Pacamara may be just the ticket.

I have no experience of this particular coffee either, but I am drinking a Honduran Pacamara at this very moment, which is also a low acidity example and has taken me by surprise.

Maybe that's the way things have gone with the latest crops.

I'm experimenting with it for a roaster here who wanted to list it among his cappuccino recommendations rather than for black espresso and I find myself disagreeing. I've had to grind it a lot finer than my usuals, but it gives a nice delicate lingering single with chocolate notes and just a hint of earthiness and maybe just maybe a hint of blueberry, too. I haven't tried higher doses yet, not least of all because it is already winning me over as a single and I haven't fully identified why yet (hence the rather vague description).

Anyway, it leads me to believe you may find the El Salvador more appealing than you suspect. If you do go for it, I'd love to hear your impressions.

I should have mentioned it is a pulp natural coffee. I'll probably order some.

This should work ok. You could consider doing a melange as Tom mentions. This would adjust the fruit notes and acidity to taste. One roast at a C+ and the other a few snaps into second crack.

Did you get any in the end Michael, and how did it go?

I had the weirdest journey with the Pacamara I was testing, which I am going to post in case it can help others.

This Honduran Pacamara was an outstanding bean when the (fairly light) roast was on-song with blueberry notes, a rich, creamy body with tons of depth, some chocolate and a wonderful aftertaste with some earthy notes and plenty of that blueberry. As reported earlier it liked a tight grind, quite high and constant brew pressure and a restrained temperature profile (not too hot and too much of a spike) from the espresso machine, faring better for me in the Cremina than the Elektra MCAL.

Everyone who tried it sat up and took notice. It was real eye-opener.

Sadly, though it wasn't just a dream come true, but also a true nightmare to roast, largely because the beans were so large. Having finally found out what worked in the test roaster (and boy did it work), the problem was transferring to the main roaster and getting the same results. It just wasn't possible. Lowering the roast temperature and extending the initially very short cooling time helped a little, but my roaster ran out of beans and patience, giving up on the attempt to get it right in the big roaster. Maybe some of you home roasters will have more luck.

That's about as much as I can post usefully. I have a couple of pet theories about the problem, but not enough experience of roasting (none actually) for them to be of any value (other than amusement).

There's no doubt these beans are a challenge, but they have also shown they also have the potential to be a very rewarding one.

Cheers

Mike

Pacamara is one of the most challenging varietals for a roaster.
it takes a lot of skill.
It's very easy to screw up and either lose control of the roast (especially right after first crack) or stall it.
When you screw up, the coffee often ends up taking on a very strong vegetal note (like celery and scallions, lightly sauteed).

The Los Luchadores was an interesting coffee.
I think they are still learning how to do pulped natural processing. The results have kind of been all over so far.
My cupping notes read:
- tons of strawberry but with a slight lactic (framboise lambic) funk. Stone fruit (plum, some overripe peach) and spice in the finish. Lightly sweet (more fruit than caramel). Lacking acidity and balance. A little flat and flabby. Loses structure as it cools.

I've done four roasts, all turning out quite different. The differences were probably more due to my lack of skill and control with the Behmor. I've only prepared this as pour over or french press.
The first was a fast roast that I let go into FC+ to compensate. I think it was over roasted on the surface and a little green on the inside. Not that great.
The second had a longer 1st to 2nd crack time span, and I still took it into FC+. This one was good with fruit and chocolate. I was surprised by the moderate acidity, but this could have been a hint of greeness.
The third had a four minute 1st to 2nd crack and I stopped at FC. This one actually seemed kind of sour and less enjoyable.
The fourth roast dragged on for 17:30 minutes and ended with a few 2nd cracks. This one is mellow and rounded with a low acidity. It becomes more interesting as it cools.

I don't think I'll have much luck with the City+ recommendation of Tom, so I've stuck with his FC+ recommendation.

Michael

I've roasted it 3 times so far, all for vac pot in the City+ range. It's pretty much as Tom & Chris describe it. Some nice fruit, lightly sweet, low acidity.