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Diego Baraona - Los Pirineos - CM Honey Pacamara - El Salvador

Diego Baraona - Los Pirineos - CM Honey Pacamara - El Salvador

Together with the mastermind behind this coffee, Diego Baraona, the true coffee artisan of Los Pirineos, we present to you this CM Honey Pacamara coffee. Grown at the remarkable altitude of 1600 meters above sea level, this cup will deliver bright mandarin notes with a burst of citrus, followed by tones of black tea, caramel, pomegranate, raspberry, and a pinot noir-like finish to your cup.

Roast date: 16/05/24

Weight: 250g

Regular price €25,00 EUR
Regular price Sale price €25,00 EUR
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  • Producer

    Diego Baraona

  • Roastery

    Standout coffee

  • Taste notes

    mandarin notes with a burst of citrus, tones of black tea, caramel, pomegranate,raspberry

  • Process

    CM Honey Process

  • Region

    Usulutan, El Salvador

  • Variety

    Pacamara

Ein Bild auf welchem man Kaffeekirschen an einer Kaffeepflanze hängen sieht.

CM Honey Process (Carbonic Maceration Honey Process)

The CM Honey Process is a more recent innovation that incorporates elements of carbonic maceration, a technique borrowed from the wine industry, into the traditional honey process. The steps are as follows:

  1. Whole Cherry Fermentation: Coffee cherries are placed in sealed tanks where carbon dioxide is introduced to create an anaerobic environment. This stage encourages specific microbial activity and fermentation, similar to the carbonic maceration process in winemaking.
  2. Depulping: After a period of fermentation, the cherries are depulped, leaving mucilage on the beans.
  3. Drying: The beans with mucilage are dried on raised beds or patios. The drying process is similar to the traditional honey process but often results in a more complex and distinctive flavor profile due to the initial fermentation stage.

Beschreibung ©La Cabra