Gasca's Paca espresso Diseño mejorado

Diseño mejorado

and Kianjau

distance from the shower screen to the coffee

and distributes a sustainable-farming handbook

In addition to the fruit

Gasca's Paca espresso Diseño mejoradoThe 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