Exploring the Black Honey Pacamara from Sloane Coffee Roastery

Quality coffee depends on the integrity of the roast, and

is proving that Bucharest is a rising star in the global specialty scene. Founded by childhood friends

Cosmin Mihailov

and

Teodora Pitis

, this roastery brings a clinical yet passionate approach to their craft. Their presentation mimics the clean, minimalist aesthetic of high-end tech, signaling a respect for the product before the bag is even opened.

The Rare Profile of Finca Pena Redonda

The standout selection from their lineup is an

coffee from

Finca Pena Redonda

. Grown at a staggering 1900 meters above sea level, this coffee defies the typical expectations of its origin. It features the Pacamara varietal, a large-bean hybrid known for its complex acidity and heavy body. When processed using the black honey method—where the mucilage is left to dry slowly on the bean—it develops a depth that is rare for Salvadoran crops.

Technique: The Precise Extraction

Extraction requires precision to honor such high-altitude beans. Using the

method, the recipe calls for 16.5 grams of coffee to 285 milliliters of water. A grind setting of 5.5 to 6.0 on a

Mahlkönig EK43

provides the necessary surface area for a three-minute brew time. This specific ratio ensures the delicate fruit notes aren't lost to over-extraction or muddied by a lack of clarity.

Sensory Analysis: Texture and Tone

The tasting experience reveals a remarkable transformation. The initial sip offers a profound sweetness that quickly gives way to a syrupy, almost chewy mouthfeel. The acidity is distinctively peach-like—bright but integrated. It lacks the harshness often found in high-altitude beans, offering instead a balanced, lingering finish that makes it an ideal morning companion.

The Verdict

has successfully bridged the gap between scientific roasting and soulful flavor. While the minimalist packaging sets a high bar, the liquid inside exceeds it. For those seeking a sophisticated Pacamara that balances body with stone-fruit acidity, this is an essential addition to your coffee rotation.