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Las Mercedes

Las Mercedes

Chocolate | Plum | Treacle | Pistachio

Origin | El Salvador

Region | San Salvador Volcan

Farm | Finca Las Mercedes

Producer | The Aguilar Family

Varietal | Pacamara

Process | Honey

Altitude | 1350 - 1700 masl


Size
Grind

£13.00
£13.00
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A Message from Ómra

This Pacamara Honey Process from Finca Las Mercedes, situated on the northeastern slopes of the San Salvador Volcano, embodies six generations of coffee-growing expertise. Grown at altitudes ranging from 1,350 to 1,700 meters, the estate benefits from its unusually high elevation, unlocking exceptional quality and cup potential.

The honey process includes precise brix-level harvesting - readings are taken and are only harvested above a level of 24, sometimes reaching as high as 28-29. The cherries at this level are a deep red-purple colour.

Producer Story

For six generations, the Aguilar family has cultivated coffee at Finca Las Mercedes, a 160-hectare estate overlooking San Salvador. Known for its innovative honey processing and precision harvesting, this family-run estate elevates the Pacamara variety - originally bred in El Salvador - by capturing its high-altitude potential and delivering a cup of exceptional quality and flavour.

From the Cupping Table

A rich profile of chocolate, plum, treacle, and pistachio, with a smooth and balanced body. The honey process and ‘Sol-Sambra’ drying method deliver sweetness and depth.

How we're brewing Las Mercedes

More Brewing Guides Here

  • Espresso Guidelines

    This is our current espresso recipe for Las Mercedes. You can adjust the final espresso weight out for taste preference.

    Ratio (ground coffee weight:final espresso weight out): 1:2.5

    Dose: 18g

    Grind Size (using a Mahlkönig EK43): 1.2

    Yield:

    Extraction Time: 29-31 secs

    Brewing Temperature: 92-94°C

  • Filter Guidelines

    We use the following V60 recipe for well rested coffees (at least 2 weeks from roast date).

    Dose: 15g

    Grind Size (using a Mahlkönig EK43): 10

    Water: 250g

    Brewing Temperature: 94°C

    Procedure:

    • at 0:00 pour to 50g
    • at 0:45 pour to 125g
    • at 1:30 pour to 175g
    • at 2:15 pour to 250g
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More Brewing Guides Here

Important Information

Roast Dates

  • Roasting Day: We roast our coffee every Tuesday.
  • Order Cut-off: Place your order by midnight on Monday to have it included in the Tuesday roast.
  • Dispatch Timing: Orders placed before the cut-off will be roasted and shipped within the same week.
  • Late Orders: If you place your order after midnight on Monday, your coffee will be roasted and shipped the following week.

As a small-batch roastery, this schedule ensures that you receive your coffee at its freshest.

Shipping Details

We ship all orders using Royal Mail. For coffee orders to the UK, Ireland, and select European countries, we offer:

  • Standard | Tracked | 48h: Reliable delivery within 48 hours.
  • Priority | Tracked | 24h: Faster delivery within 24 hours.

For more details, please check our Shipping Policy.

How long should I 'rest' my coffee?

To enjoy the full flavor and nuances of your coffee, we recommend the following rest periods from the roast date:

Coffee Roasted for Filter:

  • Dark: 2 days
  • Light to Medium: 4-5 days
  • Very Light and/or Very Dense Coffee: 10 days or more

Coffee Roasted for Espresso:

  • Dark: 2 days
  • Medium: 8-10 days
  • Light: 10 days or more

Resting allows the coffee flavours to develop fully.

While these recommendations generally provide the best results, individual preferences and specific beans may vary.