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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.

The local Starbucks has a Clover coffeemaker.   If you are serious about coffee but haven’t tried this yet, it’s time.   And if you don’t live in Boston, San Francisco, or Seattle, you are going to have to make the trip here.   Why?  It’s absolutely the best cup I have ever tasted.  Last summer when I moved to Kendall I noticed this machine at the local Starbucks, out of curiousity I Googled it before I tried a cup – the first match on my search was a Wired article explaining how Stabucks discovered this technology, then bought them ought so they would have an exclusive.   That investment changed my opinion on Starbucks  – I go to the Kendall Square store at least twice a week for a Grande Kona.
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