Pacamara Natural Semi-anaerobic

We are exited to share with you an extraordinary experience through the tasting of this exceptional coffee from Carlos “Finca Las Brisas”.

Experimental natural semi anaerobic process : Semi-Anaerobic fermentation in the cherry – 72h at 22 degrees Celsius. Later, the coffee was dryied without the skin for 27 days at a temperature of 29 degrees Celsius, until the grain humidity is between 10% and 11%.

  • Tasting notes : blueberries, banana, peach, honey
  • Aromatic profile : really intense, dense mouth feeling

Coffee Origin:

El Salvador

We are delighted to share with you an unique, cup of excellence coffee through the story of Carlos “Finca Las Brisas”.

Country: El Salvador
Region of origin: Juayua
Plantation altitude: 1200 – 1550 m
Harvest: manual, selective. Semi-Anaerobic and natural maceration process, sun dried.

Meet :

Carlos Pola

Carlos Pola, coffee producer in El Salvador,chas been working with the Pacamara grape since 1984 at the Las finca Brisas. This Pacamara grows under natural shade, mixed with mychorrhizae in the soil. The grain is worked semi-anaerobically during 72 hours, then dried naturally in beds Africans for 27 days. This excellent terroir work, plus the process natural semi-anaerobic; allows us to find an extraordinary lot.


This is our Pacamara Natural Semi-anaerobic processed coffee from El Salvador. 88.5 SCA SCORE.

De La Sierra is one of the rare brands to master the entire manufacturing process of its product. From supply to final assembly, through the sorting of coffee fruits, the processes, the preparation of grains, the selection…

Above all, in order to perpetuate the value chain and allow producers to live decently, De La Sierra always offers farmers a price higher than that of the stock market price… In El Salvador, we are the producers and owners of a 40 hectare coffee plantation. Certainly, at De La Sierra, the coffee beans require the greatest attention.

Likewise, the same requirement for finesse and quality applies to all raw materials. Most importantly, in this global approach, at De la Sierra we roast our beans ourselves. A crucial stage, the temperature and duration of which must be established with precision. Roasting guarantees the aroma of coffee and this allows us to offer profiles with unique flavors.

A great story !
Five generations ago, Ines and Petronila acquired some lands on the hills of the Cacahuatique in El Salvador. In the same vein, we decided to continue this legacy by importing this coffee. The plantations are managed by our family living in Central America, the green grains are processed and marketed by our family in France. Most importantly, we have full product traceability and control and support from the government of the country of origin. El Salvador is a country in the volcanic heart conceived of lands rich in minerals which attribute a unique taste to our coffee beans. In addition, a flawless selection process allows you to offer a bourbon coffee with refined and harmonious tastes, of superior quality. This product invites you to awaken your taste sense with this new coffee from El Salvador. This production contributes to the evolution of life of Salvadoran coffee growers and respect for human and environmental values. Thanks to this, we have our Red Bourbon from El Salvador.

To sum up the value added, the whole team obtained their roasting, tasting and barista certificates from the Salvadoran Coffee Council. We invite you to awaken your taste sense with this new coffee from El Salvador. This Rainforest Alliance certified production contributes to the evolution of the lives of Salvadoran coffee farmers. Thanks to the cooperation of these two families, the company is managed with respect for human values.

We are proud to present a coffee our Red Bourbon Grand Cru, our bean comes from the mythological lands of the ancient Mayan civilization. El Salvador, thanks to its volcanic heart, has lands rich in minerals which give a unique taste to our coffee beans. The selection process makes it possible to offer you coffee with refined and harmonious tastes.

Meanwhile, six to eight months after flowering, the fruits being ripe, therefore, the coffee harvest can begin. To clarify, the picking method consists in carrying out a manual harvest by selecting the good cherries. Subsequently, a rigorous selection process is put in place to separate the quality beans. When exposed to the sun, the beans undergo natural drying in order to go to the next step, roasting. Roasting is an art of precision and sublety. Moreover, this know-how needs a great mastery, it is decisive to highlight the unique and gustatory qualities of each coffee. Finally, the magic of a barista will transform the sumptuousness of this grain into a true work of art.

In conclusion, you just have to taste it !

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Weight250 g

Grain coffee, Ground coffee

Type de machine

Aeropress, Chemex, Cold Brew, Electric Coffee maker, Espresso, Moka, Piston or French press, V60

Type of roasting

Intense, Light


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