JBC Coffee Roasters

El Aquila Pacamara Espresso

4.7
4.7/5

Coffee Type: Espresso

Region: Central America

Roast: Medium-Light

Agtron: 63

Taste Descriptors

Aroma 90.0%
Acidity 40.0%
Body 90.0%
Flavor 90.0%
Aftertaste 80.0%
$17.90/12 ounces

Table of Contents

First Impressions

A medium-light roast that is verified by the Agtron reading of 63, JBC Coffee Roasters’s El Aquila Pacamara Espresso carefully balances dark and light, smoky and bright flavors in a subtle, medium-bodied cup. There’s no oily sheen on the surface of a properly roasted medium roast, which gives it a different mouth feel from a dark roast.

Deep Dive

JBC Coffee Roasters’s El Aquila Pacamara Espresso coffee beans are grown and picked with care to ensure the best possible cup. The moderate to high acidity really brings out the Fruity and medium-dark chocolate flavors with hints of honey and nuts create a complex cup of coffee that’s both bold and balanced
The processing method involved in the production of El Aquila Pacamara Espresso is the Wet-hulled coffee process. This coffee’s unique flavor profile is recognizable from the first sip which is what makes JBC Coffee Roasters’s El Aquila Pacamara Espresso the perfect choice.
JBC Coffee Roasters, a brand that lets you relish the magic of your favorite cup of coffee at a reasonable price. Their beans are sourced from Santa Ana region, El Salvador, where they are roasted carefully to produce some of the best coffee beans you can find on the market. Their work with a team that includes experienced roasters that are passionate about producing the best coffee for their customers, so it’s no surprise that the quality of our beans is amazing! You can call them on their number 608-256-5282 or visit their website www.jbccoffeeroasters.com for more information.

Closing Thoughts

The coffee expert who created this blend didn’t take the easiest route. This flavor is like no other. The carefully selected beans and brewing process offer an exceptional taste experience. It’s truly something worth trying.

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