Coffea Circulor El Salvador Divina Pacamara Natural Anaerobic NAX 250g

160 kr including VAT

“La Divina has positioned itself by receiving excellent qualifications in Cup of Excellence competitions.”

Ivica Cvetanovski
Founder, Coffea Circulor



Roasted light based on conduction and moderate heat application with world class skill and care. Extensive roast, medium front up heat that declines. Focus is on fruit and berry characteristics accompanied by lively acidity.


ProducerRoberto Ulloa
CountryEl Salvador
RegionApaneca, Santa Ana
Altitude1,650 masl
ProcessNatural, Anaerobic
Lot size20kg
Trade16.35 USD/kg


AromaBlueberry, Brown sugar, Chestnut
FlavorBourbon, Guava, Purple plum, Vanilla
AftertasteBanana, Strawberry, Water melon, Toffee
AcidityPink grapefruit, Citric, Mid
BodySoft, Juicy, Velvety, Light


Roberto Ulloa won the Cup of Excellence in 2020 for his Anaerobic Pacamara, establishing himself as a front runner in El Salvadoran varietals.

La Divina is located in the Apaneca-Ilamatepec mountain range, near the three volcanos Cerro Verde, Izalco and Santa Ana and overlooking a large crater lake, Lago de Coatepeque. The region of Apaneca-Ilamatepec is known for its optimal conditions for growing coffee due to its cool micro-climate and rich volcanic soils. The mountain slopes are covered in lush forest providing crucial habitat for migrating birds and fauna and fertile volcanic soil has been generated throughout various eruptions. The sandy content helps the roots maintain their useful life and, therefore, there are still very old trees of more than 100 years. Unique, cool micro-climate in the region is created when the warm air from the Pacific Ocean collides with the high peaks of the Volcanoes Park. Annual rainfall is 2,500-3,000mm.

Roberto Ulloa is a fourth-generation coffee producer with solid technical coffee farming skills and great interest for quality coffee. Half of the 145 acres had been abandoned for nearly three decades and over the years Roberto has been bringing the farm back up to production. La Divina carries SL28, Gesha, Red Bourbon and Pacamara. Roberto has built his own micro-mill on the farm to have control over the quality of processing and ensure consistency throughout the seasons. All coffee cherries are picked by hand and sun-dried on raised African beds.

La Divina provides permanent employment for 15-20 people throughout the seasons. Picking season is during October carried over in the new year in February.


As each picked coffee cherry is destined for specific fermentation formulas, we denote each lot carrying the same name with a morpheme. Below is a listing of most common fermentation practices. Please use this reference to better understand the differences between equally named coffees and their fermentation formulas. For example, read a suffix of “NASDX” such as Natural Anaerobic Slow Drying Fermentation”.

AXAnaerobic Fermentation
CXCold Fermentation
CMXCarbonic Maceration
DXDry Fermentation
EXExtended Fermentation
RH, WH, BHHoney Fermentation (Red, White, Black)
HXHypoxia Fermentation
MXMacerated Fermentation
NXNatural Fermentation
SXSlow Fermentation
WXWashed Fermentation
YXYeast Fermentation



Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:

  • Coffee: 20g.
  • Water: 300g @ 93-95°C, TDS: 10-50 mg/l.
  • 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00.
  • Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensure no grinds persist on the filter wall in the last pouring pulse.
  • At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.
  • Target a TDS reading of 1.40±0.02.
  • Adjust only grind size and water temperature.
  • Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Commandante.
  • If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow.
  • The recipe, technique and formula is singularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.


Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 10-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.


Please store in a cool and dry place in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date and 2 weeks after opening. In various environments and setups, your brewing experience can benefit from opening the bag and closing it. Wait one day to brew. We have invested significant time to research the durability of the coffee by actively refining our roasting algorithms to ensure perpetual quality post 3 months of production. Our flavor-lock packaging technology is based on processing and roasting. This ensures persisting and stable aromas, flavors and pro-experience.


Start using at will. Brew immediately or wait several weeks. Prepare for a championship with a strategy. It all depends on your goals.

We recommend using the coffees by first opening the container/bag one day before the first planned brew to enable a natural aeration of the coffees. Use according to the following matrix and remember these are general observations given parameters such as continent, country, region, variety, altitude, process, etc. combined with Coffea Circulor processing and roasting algorithms.

Plan your acquisition according to production schedules (roasting), event attendance (home/championship) and shipping priority (standard/courier).

0-3 daysFocused acidity
4-7 daysOptimal Coffea Circulor recommended praxis
8-14 daysIncreased floral perception
15-21 daysIncreased sweetness
22+ daysIncreased balance
1+ monthIntact sweetness, peak intensity
2+ monthsInherent balance, possible reduced florals turning herbal

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