This crop of Pacamara is the first we've had from Café Granja La Esperanza in five years since trees were last stumped to encourage regrowth. The result is a coffee bursting with fruit notes, floral aroma and juicy mouthfeel.
Grown on the Las Margaritas farm, known as their 'garden of varieties', the the giant bean of the Pacamara variety is a hybrid of Maragogype and Paca varietals. Not only does Pacamara produce an exceptionally balanced cup profile with rounded body, it is also highly resistant to coffee leaf rust.
NATURAL PROCESSING
After picking, coffee cherries are fermented in barrels at a controlled temperature for 36 hours without water. Barrels are closed but not sealed to generate anaerobic fermentation. After fermentation, cherries are dried in mechanical driers for 48 hours then sent to solar driers for 6-7 days. We think this contributes to some notes similar to an orange wine.
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