The first time Wine Spectator's Mark Pendergrast brewed Pacamara beans from El Salvador and took a sip, it became immediately clear why they are called "honey-processed." It really did seem as if someone had slipped a little honey, along with a splash of raspberry and red clover, into the cup.
For the full article, check out the new issue of Wine Spectator, on newsstands January 28, 2014.
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