Las Brumas, WFC, Natural Pacamara

Flavour profile: This coffee has a berry-like aroma. This is a mature and jam-like cup with flavour notes of blackberry and dried cranberry. A cooling, bright and tart finish. 

Colour to describe flavour: Dark purple Category: Adventurous Producers: Ernesto Menéndez Varietal: Pacamara

Process: Natural Grown: Wild forest Grown  Harvest: March 2025 Location: Apaneca-Ilamatepec Mountain Range, Santa Ana  Elevation: 1460 - 2000 meters above sea level Price transparency: 

The FOB price paid for this coffee was $5,75 US/Ib.

Las Brumas Anaerobic Natural Pacamara is produced by our longtime friend Ernesto Menéndez. This year we have decided to release both the natural and the washed variants at the same time, as well as the Gesha and an SL28 to give you the special chance to try them both side by side. 

Located in the forest of the Appanecca-Ilamatepec mountain range, Las Brumas is totally different from any other coffee farm we've ever seen. The coffee trees at Las Brumas are spread out in the forest to be built up as "wild grown" as possible, without interfering with nature.

We've began working with Ernesto in 2015, and have been buying the coffee from his farms Las Brumas and Los Andes ever since. It was a relationship that started purely based on geekiness in how to create a really high-end cup of coffee. Ernesto is a great producer who constantly cups and improves his methods of growing and processing, something that makes working together really fun, and he has a theory behind every decision in how this coffee was produced.

Ernesto has won the Cup of Excellence several times, and the coffee from Las Brumas has also previously won the World Barista Championship.  

To learn more about Ernesto Menéndez and Las Brumas farm click here.

Innehåller kaffe, förvaras mörkt och svalt

This natural-processed Pacamara from Ernesto Menéndez in El Salvador's Apaneca-Ilamatepec range showcases the varietal's characteristic fruit-forward profile. Grown between 1460–2000 meters in Santa Ana, the coffee develops layered berry complexity—blackberry and dried cranberry notes dominate, with a jam-like sweetness and bright, tart edge. Natural processing typically intensifies fruit character by allowing extended skin contact during fermentation, a method that appears well-suited to this Pacamara's expression. Drop Coffee has balanced the inherent sweetness with acidity to create a dynamic cup that rewards slow exploration.