Nomad Las Brisas Pacamara Filter

This is what Nomad says about the producers and the cultivation of the Las Brisas Pacamara filter:

Carlos, a fifth-generation farmer from Juayúa in the Apaneca Ilamatepec mountain range, represents the transformation of coffee farming through innovation and sustainability. After two decades in the textile industry, he returned to his agricultural roots on the Las Brisas farm. Carlos believes in the future of coffee by combining technology and sustainable practices. His approach avoids the traditional washing process, which can damage water sources, and instead relies on the power of mycorrhizal fungi. This symbiotic relationship between fungi and coffee plants improves nutrient and water exchange and promotes healthier trees. When the rust crisis erupted in Central America, Carlos responded by innovating his farm with rust-resistant varieties and challenging the traditional reliance on bourbon. Through careful research, he reintroduced Pacamaras, Pacas and other hybrids, demonstrating his commitment to environmentally friendly, quality-focused coffee production.

The coffee cherries are immersed in water for sorting and then stored in barrels with anaerobic fermentation for five days. They are pressed without water and in a semi-washed state (rinsed with water for a few minutes). They are placed on beds to dry. The first two days in the sun and later in the shade.

This is what Nomad says about the preparation and taste of the Las Brisas Pacamara filter:

When cupping Las Brisas Pacamara Anaerobic Semiwashed, seemed to us to be the most original of the batches from El Salvador, with tropical notes of mango juice and yellow watermelon. Very juicy and sweet coffee with a strong aftertaste of peach and orange.