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Gold Box Roastery — Single Varietal • Apaneca-Ilamatepec • Washed or Honey Process • Marzipan, Orange, Butterscotch
**El Salvador Pacamara 33 Specialty Coffee** is a showcase lot, featuring the famous **Pacamara** varietal—a large-bean hybrid of Pacas and Maragogipe. This varietal is prized for its high-quality, complex flavor profile and is often used in Cup of Excellence competitions. The "33" often denotes the specific sub-lot or farm block from which this exceptional coffee was sourced, indicating meticulous traceability. Processed to enhance its intrinsic sweetness and rich body (often Washed or Yellow Honey), this coffee delivers a smooth, luxurious cup with notes of **marzipan**, **blood orange**, **butterscotch**, and a signature **plush, buttery body**. It is a balanced, sweet, and highly satisfying coffee that shines as both a sophisticated filter and a creamy, complex espresso.
The coffee is sourced from the Apaneca-Ilamatepec mountain range, a prime coffee-growing region in El Salvador characterized by nutrient-rich volcanic soil and high altitudes (typically $1,200 \text{m}$ to $1,700 \text{m}$). The region's consistent climate is ideal for the slow maturation needed to develop the complex flavors of the Pacamara varietal.
The **Pacamara** varietal is a hybrid developed in El Salvador in the 1950s. Its beans are known for their exceptionally large size (often referred to as 'elephant beans' or 'gigante'), which contributes to a unique extraction experience and distinct flavor characteristics. The large size requires careful sorting and roasting to achieve an even development.
The lot is processed either through a **clean, fully washed method** to emphasize clarity and citrus notes, or a **Yellow Honey** method to enhance sweetness and body. In either case, the focus is on achieving a structured, sweet cup that allows the Pacamara's unique flavor profile to dominate. The selective harvest and processing are what designate this as a specific "Microlot 33."
The flavor profile of **Pacamara 33** is both rich and delicate. It opens with sweet, confectionery notes of **marzipan** (almond paste) and **butterscotch**, providing a comforting sweetness. This base is lifted by a vibrant, but controlled, acidity reminiscent of **blood orange** or **tangerine**.
The defining feature of this coffee is its **body**—it is famously **plush, creamy, and buttery**. The large bean structure seems to result in a colloidal body that feels rich and coating on the tongue. The acidity is sweet and medium-toned, never sharp, ensuring a balanced, clean finish. This Pacamara maintains its complexity beautifully across temperatures, but the buttery mouthfeel is particularly luxurious when brewed as a slow filter or a smooth espresso.
The Pacamara bean's large size requires a slightly longer, slower roast profile to ensure even heat penetration to the center. We recommend a **Medium-Light to Medium Roast** to develop the sweetness and body without sacrificing the subtle citrus and marzipan notes.
**Note:** A well-developed roast is essential to fully realize the Pacamara's signature buttery mouthfeel.
**Pour-Over (V60 / Kalita)**
Use a medium grind. Recommended ratio: 1:15. Water temp: 92–94°C. The generous body of the Pacamara requires a smooth, even pour to maintain a clean extraction. Expect a rich, sweet cup with defined citrus notes.
**Espresso (Highly Recommended)**
Dose: 19 g. Output: 38–40 g. Total shot time: 26–30 seconds. The Pacamara is known for producing a creamy, highly viscous espresso shot with prominent butterscotch and marzipan flavors.
**AeroPress**
Grind medium-fine. Dose: 17 g / 250 g water. A full immersion (2:00 minutes) and gentle press will maximize the buttery mouthfeel and deep sweetness.
The Pacamara's nutty, sweet, and buttery profile makes it excellent with confectionery and baked goods:
This coffee is particularly satisfying when served with milk, as its natural body and chocolate/caramel notes shine through.
The Pacamara varietal is low-yielding, making its cultivation more challenging and costly for the farmer. Gold Box Roastery's purchase price reflects a premium necessary to sustain the cultivation of this unique varietal and support the meticulous farm management required to produce competition-level quality. The specific lot designation (33) ensures **single-farm traceability** and direct impact for the producer.
The **El Salvador Pacamara 33 Specialty Coffee** is a world-class example of a unique varietal, offering exceptional sweetness, buttery texture, and refined complexity. It is an ideal choice for those who appreciate high-quality espresso and a rich, creamy filter brew.
Gold Box Roastery is a Dubai-based specialty coffee roaster renowned for its passion and precision. With a team that includes competition-level baristas and certified Q-graders boasting over 20 years of industry experience, the brand commits to sourcing exclusive microlots and competition-level beans through direct trade relationships.
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