José Roberto Deras | El Salvador
Rich & Comforting
Lemon & Pear
Grind & Brew Guide
Brew & Grind Guides
☕ Grind Guide
Choose the grind that matches your brewer. Each grind is dialled to bring out balance, sweetness and clarity.
| Grind Type | Best For | Texture | Description |
|---|---|---|---|
| Whole Freshest | Home grinders | Whole beans | Maximum freshness & full control. Grind right before brewing. |
| Espresso | Espresso machines | Fine (table salt) | Calibrated for a rich, syrupy shot and balanced crema under pressure. |
| Stovetop | Moka pot / stovetop | Medium-fine | A touch coarser than espresso for gentle pressure and chocolatey body. |
| Filter | Pour over, batch, Aeropress | Medium | Clean, balanced cups that highlight origin character. |
| Plunger / Cold Brew | French press / cold brew / immersion | Coarse (sea salt) | Slow, even extraction for a smooth, rounded brew. |
🔧 Brew Guide
| Method | Ratio | Brew Time | Water Temp | Pro Tip |
|---|---|---|---|---|
| Espresso | 1:2 (e.g. 20g → 40g out) | 25–30 sec | 93–95 °C | If the shot runs fast, go finer; if it chokes, go coarser. |
| Stovetop (Moka) | ~1:8 | Until gentle gurgle stops | 90–94 °C | Start with hot water to reduce bitterness; remove from heat early. |
| Filter / Pour Over | 1:15 (20g → 300g) | 2.5–3.5 min | 92–94 °C | Pour in slow circles; aim for flat bed and even drawdown. |
| Plunger / French Press | 1:14 | 4 min | ~93 °C | Stir, steep, skim the crust, then press slowly for a cleaner cup. |
| Whole Beans | — | — | — | Grind immediately before brewing to capture aromatics. |
Water quality matters. If possible, use filtered water (~75–150 ppm). Taste and tweak: finer grind = slower/stronger, coarser = faster/lighter.
COFFEE INFORMATION
It’s been a little while since we’ve showcased a coffee from El Salvador, and this season we return with a new producer for Mecca Coffee: José Roberto Deras of Finca El Roble in Chalatenango.
José grows this Pacamara microlot in a region known for smallholder farms and distinctive expressions of one of El Salvador’s most important coffee varieties.
Pacamara was developed in El Salvador by crossing Pacas with Maragogipe, and has become known for its large seeds, sweetness and substantial structure. In this washed lot, those qualities show up in a particularly smooth and composed way.
The cup is rounded and silky, with soft fruit sweetness and a comforting weight that makes it especially easy to drink. Ching, our Senior Roaster, finds it particularly smooth and balanced as espresso; it's the kind of coffee that feels right first thing in the morning.
We bought this coffee for that combination of sweetness, texture and structure: distinctive enough to show the character of Pacamara, but relaxed and comforting in the cup.
Country/Region:
Elevation: 1350 masl
Coffee Varietal: Pacamara
Coffee Process: Washed
Harvest Year:
BREW RECIPES
SOURCING PHILOSOPHY
We work with producers who care about the interplay between healthy soils, locally-adjusted varietals, thoughtful husbandry and careful picking and processing. Our coffee is about a good life for those who drink it and those who grow it.
VARIETAL DESCRIPTION
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