Gasca's Paca espresso In addition to the fruit

In addition to the fruit

berry flavors in this coffee” approach

body and a clean finish

and distributes a sustainable-farming handbook

Gasca's Paca espresso In addition to the fruitThe Pacamara coffee variety was developed by the Salvadoran Coffee Research Institute (ISIC) in 1958, resulting from a cross between the Pacas and Maragogipe varieties. We highlight the notes that should stand out during processing: dark chocolate, red berries, sweetness. The art of this Pacamara lies in achieving a balanced flavour profile. Although the fruit is the highlight, it is harmoniously balanced with other elements such as sweetness, body