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I’ve been tweeting about Starbucks’  “Reserve” El Salvador Montecitos Estate Pacamara for several months, so it’s time to blog about it.

El Salvador Montecarlos Estate Pacamara

If you are a regular reader, you’re already aware that on most days, when available, I refer to myself as “powered by iced kona“.   Starbucks Reserve coffees, brewed on the Clover machine at their Kendall Square location, are a part of my daily routine.    “Grande Iced Kona please…:”  Unfortunately the Kona is a seasonal bean, only available between April and September.    For several weeks last fall, I tried a new coffee almost every day, but nothing measured up to the bold, nutty, crisp Kona reserve – until the El Salvador Montecarlos Estate Pacamara was introduced in late October.

Let me be clear – this isn’t a Kona knockoff- the El Salvador is more like the evolution of Kona.    Where Kona is nutty, Pacamara is cleaner and lighter, while still bold – with strong sweet citrus tones.   This is a great coffee, particularly when brewed on the Clover.   I have also tried it at home in my Cuisinart grind-n-brew thermal, but its not quite as good.   Until Kona returns later this spring, the El Salvador is my go-to.