Pacamara
Roasting Guide: Pacamara with Eduardo Mendoza, La Oveja Negra
About the Roasting Guide:
With our Roasting Guide, we regularly introduce roasters from our network and provide insights into their work with our coffees. Each issue shows why they chose a particular green coffee, how they understand it sensorily, and what considerations go into developing their roast profile.
The text, technical details, and all photos are created in collaboration with the featured roasters. The result is a format that combines expertise, signature style, and personality and showcases the people who make every coffee special.
Why did you choose this coffee?
“Because it is a variety that was developed entirely in El Salvador, and also because of its high genetic quality.”
What product are you creating from it?
“Generally for filter, although it also tastes very good as an espresso. I usually aim for a roast in the light to medium range.”
How do you approach developing a roast profile?
“I measure moisture, density, water activity, and processing, and I look for uniformity in the bean. I also always keep in mind that each variety is different.”
Which roasting machine do you use?
“I work with a Diedrich IR-12 roaster. It is very efficient and precise.”
Technical specifications
“We generally start at a temperature of 350 degrees Fahrenheit for Pacamara. Depending on the process, we may begin at a slightly higher temperature. We roast 15 lb batches for better development.”
How do you describe the taste?
“Sweet, with notes of cane molasses, citrus acidity (blood orange), medium body, juicy, with spices and a very pronounced and pleasant finish.”
