El Salvador
Cristián Rodríguez

Honey process Pacamara

Flavour: green apple, red grape and toffee

Body: Acidity:

Cristián Alexander Rodríguez is the producer and owner of the Finca D.R, named after his son Dylan Rodriguez. The farm has 4.9 hectares where 85% of the coffee is Pacamara, 15% is Pacas that grow between 1500 and 1800 meters above sea level.

Cristián is a young producer and the only one in his family who has been harvesting coffee for six years, and three years with a specialty quality approach.

He shares his family already owned the land where the farm is located. This plot had ideal conditions for coffee, but no one had used it before. He then decided to take up that challenge to grow it. As he embarked on this journey, he began to enjoy it and learn more and more, deepening his studies in agronomic management and processing, which is why he enjoys processing washed and honey coffee.

Nowadays, the coffee he grows ferments for 24 hours, always making selective picking, then floating before pulping. 100% of the coffee slowly dries on raised beds for 12 days.

Learn everything about this coffee:

Ethical, traceable sourcing

This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.

The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.

Learn more:
Coffee page transparency legend
Our coffee philosophy
Our business approach

Fresh harvest coffee

We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.

Roasted for espresso and filter (best enjoyed black)

Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.

Designed for espresso and filter brewing. Best enjoyed black.

Learn more:
Our Loring Kestrel S35 roaster
Our roasting style and approach

Best brewed within days 15-49 post-roast

The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.

But heads up: if you buy pre-ground coffee, brew it as soon as possible.

Learn more:
Our recommended brewing window

Try our custom brewing recipes

Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.

For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:

Dose: 20g ground coffee
Yield: 60g espresso
Total brew time: ~24-28 seconds

This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.

Learn more:
Our espresso brew guide (single origin)
Brewing ratio calculator

Packaging and sustainability

Bags: ABA-certified home compostable (AS 5810-2010)
Labels: recyclable
Valves (only on +250g bags): general waste
Box and tape (online orders): recyclable

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Our packaging

Producer: Cristián Rodríguez
Country: El Salvador
Region: Chalatenango
Altitude: 1500-1800m above sea level
Variety: Pacamara
Process: honey
Importer: Caravela
Body: Medium
Acidity: Medium
Tasting notes: Green apple, red grape and toffee
Roast style: Omni (filter + espresso)

Variety

Pacamara variety

A cross-breed between Pacas and Maragogype, developed in El Salvador in 1958

The location

Coffee from El Salvador

El Salvador, the smallest country in Central America, is colloquially referred to as the ‘Land of Volcanoes’. Renowned for producing exceptional coffees with great clarity and sweetness. The coffee industry first took off after their primary crop, indigo, declined with the invention of chemical dyes in the 19th Century.

Farm processes

Honey process

This technique leaves some flesh on the coffee cherry as it is washed and dried. This tends to give a slightly sweeter flavour, but can also reduce the quality and longevity of the coffee due to the fermentation of the sugars in the flesh.