{"product_id":"nomad-pacamara-filter-el-salvador-semi-washed-pacamara","title":"NOMAD - Pacamara {Filter} | El Salvador - Semi Washed - Pacamara","description":"\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eNOMAD Coffee Roasters is located in Barcelona, Spain\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFrom NOMAD\u003c\/strong\u003e\u003c\/p\u003e\n\u003csection data-section-id=\"template--28395179573631__main\" data-section-type=\"product\" class=\"sm:max-w-container-sm md:max-w-container-md lg:max-w-container-lg xl:max-w-container-xl 1xl:max-w-container-1xl 2xl:max-w-container-2xl 3xl:max-w-container-3xl px-15px mx-auto\"\u003e\n\u003cdiv class=\"mt-[2.375rem] lg:mt-12 -mx-[15px]\"\u003e\n\u003cdiv class=\"flex flex-col-reverse lg:flex-row lg:justify-center mt-[2.375rem] lg:mt-12 w-full\"\u003e\n\u003cdiv class=\"w-full lg:w-6\/12 px-3.5\"\u003e\n\u003cdiv class=\"tab-content\"\u003e\n\u003cdiv id=\"panel-0\" role=\"tabpanel\" aria-labelledby=\"tab-0\" class=\"content hidden font-basis-mono leading-tight text-base show_tab\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan\u003eThis coffee is characterized by its main notes of persimmon, honey, and dulce de leche, which offer a sweet and juicy experience. As it evolves, you can perceive light nuances of 70% chocolate, sponge cake, and a touch of nectarine and caramelized nuts. It has a creamy body and juicy acidity.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv role=\"tabpanel\" aria-labelledby=\"tab-0\" class=\"content hidden font-basis-mono leading-tight text-base show_tab\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv role=\"tabpanel\" aria-labelledby=\"tab-0\" class=\"content hidden font-basis-mono leading-tight text-base show_tab\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eFinca Las Brisas, located in Juayúa in the Apaneca Ilamatepec mountain range, is a clear example of how technology and sustainable agricultural practices can transform the future of coffee. While many producers in El Salvador have faced challenges such as climate change and rust, Carlos Pola has managed to maintain a healthy plantation with outstanding quality and increasing production.\u003cbr\u003e\u003cbr\u003eCarlos, the fifth generation of a family of farmers, worked in the textile industry for 20 years before devoting himself entirely to coffee in 2012, convinced that the specialty industry would bring new opportunities. Today, he manages Finca Las Brisas and two other family farms, where he has invested in technology and sustainability to boost production.\u003cbr\u003e\u003cbr\u003eOne of his key innovations is the use of mycorrhizal fungi, which form a symbiotic relationship with coffee trees, improving nutrient absorption and water retention, which has allowed him to keep his trees healthy even in times of drought.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eFarm Renovation\u003c\/b\u003e\u003cbr\u003eWhen rust severely affected the region in 2012-2013, Carlos renovated most of his farm with disease-resistant varieties, keeping only a small percentage of Bourbon. Today, Finca Las Brisas grows a mix of hybrids, including Pacamara, Pacas, and others, ensuring cup quality and sustainability.\u003cbr\u003e\u003cbr\u003e\u003cb\u003e21st Century Agriculture\u003c\/b\u003e\u003cbr\u003eCarlos has also implemented innovative techniques, such as contour farming, which helps conserve water and prevent erosion, and the use of technology to track coffee from farm to cup using QR codes. This forward-thinking mindset has allowed him to continue experimenting with new processing methods, always seeking to offer unique experiences to roasters.\u003cbr\u003e\u003cbr\u003eThis is our fourth consecutive year working with Carlos Pola and his team, and this is the first year with 100% direct trade, which further strengthens our collaboration and guarantees the highest quality and traceability of our coffee.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eProcess\u003c\/b\u003e The coffee cherries are floated in water for selection and then placed in barrels for anaerobic fermentation for five days. They are pulped without water and under semi-washed conditions (gently rinsed with water for a couple of minutes). They are then dried on beds, the first two days in the sun and then in the shade.\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e","brand":"NOMAD COFFEE","offers":[{"title":"250g Filter","offer_id":52620369363223,"sku":null,"price":47.5,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0767\/5101\/2119\/files\/F.SA.PAMA_831f808e-7377-4926-8406-447c8cecf451.webp?v=1775188562","url":"https:\/\/cool-beans.ca\/products\/nomad-pacamara-filter-el-salvador-semi-washed-pacamara","provider":"coolbeans","version":"1.0","type":"link"}