Specialty coffee beans El Salvador Santa Petrona, 1 kg

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Specialty coffee beans El Salvador Santa Petrona, 1 kg
Specialty coffee beans El Salvador Santa Petrona, 1 kg
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About product

Coffee beans from Pacamara’s farm of “Santa Petrona” are characterised by exceptionally balanced taste. Lush chocolate flavour is combined with bitter taste of citrus zest and marzipan.
The legendary “Santa Petrona” farm has been producing exceptionally good coffee since 1927. Located in the Santa Ana region of El Salvador, next to the Ilamatepec volcano, the farm still belongs to the same Pacas Diaz family, who’s descendants still produce coffee with the same love and attention. The history of Pacamara’s coffee beans is directly related to the Pacas family. Although this type of beans was firstly discovered by Salvadorian Coffee Institute when Pacas and Maragogype coffee beans were crossed, the Pacas coffee beans were discovered first in 1956 by the Pacas family on their own farm.
Due to the exceptional quality and taste, this coffee is marked as Specialty. According to the SCAA it scores 86,5 out of 100.
COUNTRY: El Salvador
REGION: Santa Ana
FARM: Santa Petrona by Federico Pacas Diaz
ALTITUDE: 1700 m 
VARIETY: Pacamara
PROCESS: Natural
TASTE PALATE: Marzipan, Chocolate, Lemon Peel
Taste guide

Coffee passport

Coffee origin region
Central America
Coffee kind
Roasting level

Frequently Asked Questions

Where is this coffee roasted?

This coffee is roasted by our partners in Lithuania, in one of the finest local roasteries.

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What brewing methods are these coffee beans suited for?

These coffee beans are suited well for all brewing methods, be it espresso, filter, or infusing straight in a cup.

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What's the difference between specialty coffee beans and regular ones?

Specialty coffee includes only the world’s best-rated varieties. Who rates it and how do they do that, you wonder? Well, the rating is in the hands of certified coffee tasters. They evaluate the quality of the coffee they’re presented with based on the scale created by the Specialty Coffee Association (SCA). Four criteria are assessed: origin, the appearance of green beans, the aroma of the prepared brew, and its flavour characteristics. Only coffees that end up scoring somewhere between 80 and 100 points can be rightfully referred to as “specialty”.

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How does the natural processing method affect the flavour of coffee?

The natural process involves drying the coffee bean whole, that is, together with the pulp. Coffee processed in this way is sweeter, juicier and particularly full-bodied.

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What coffee variety do these beans belong to?

These are arabica coffee beans of the Pacamara subspecies.

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