$30.00
We knew this coffee was going to be extraordinary from the moment we cracked open the bag. The aroma bursting from the freshly arrived Natural Pacamara was intensely expressive, like standing over a bowl of freshly sliced tropical fruit. Waves of ripe plum, juicy pineapple, and vibrant tropical sweetness filled the air, giving us an early glimpse of the fruit-driven character waiting in the cup.
The Pacamara variety itself is something truly distinctive. Originally developed by the Salvadoran Institute for Coffee Research (ISIC), this hybrid combines the Pacas and Maragogype varieties to create a coffee celebrated for both its exceptional cup quality and unusually large beans. Roasting Pacamara can be notoriously challenging due to its size and density, but after careful profiling and refinement, we’ve been able to unlock the clarity, sweetness, and complexity that make this lot so special.
Produced by Café Granja La Esperanza, this coffee comes from a farm renowned for innovation and uncompromising quality. Their farms, Cerro Azul, Potosi, and Las Margaritas span eight unique microclimates across three mountain ranges in Valle del Cauca. These diverse growing conditions allow their agronomy team to continuously experiment with rare varieties and advanced processing techniques, resulting in coffees with remarkable character and precision.
We’re excited to feature this Pacamara as part of our new “Exotics” range , a collection dedicated to showcasing rare and exceptional coffees from some of the world’s most respected producers and farmers.
Attention to detail is evident throughout every stage of production. Only perfectly ripe cherries are selected before undergoing flotation to remove lower-density fruit. Brix readings are then taken to assess sugar content before the cherries begin a carefully managed 48-hour fermentation in open tanks. This stage plays a key role in developing the coffee’s vivid fruit profile and layered complexity.
Drying is carried out with the same level of precision. The cherries are slowly dried in mechanical dryers for 8 to 12 days at a controlled temperature of 38°C, before being rested in climate-controlled warehouses kept between 18°C and 19°C. This careful storage process helps preserve the coffee’s sweetness, clarity, and overall balance.
We’ve roasted this coffee specifically with filter brewing in mind, allowing its intensity, elegance, and vibrant natural processing characteristics to fully shine through. The result is a cup that feels expressive and memorable, while still maintaining balance and refinement.
Region: Valle del Cauca, Caicedonia, Colombia
Farm: Las Margaritas
Total Crop Area: 4.61 Ha
Average Temp: 15-31c
Yearly Rainfall: 2267mm
MASL: 1640 – 1830
Process: Natural / Aerobic
Brew Guide & Tasting Notes
FILTER
As a filter coffee try the following 5 pour recipe in a V60 pour over:
1:16 ratio of coffee to water (16g coffee to 256g water) at 92c.
Pour 1: 50g water 45 seconds Bloom
Pour 2: 60g water (Total now 110g) 1:30
Pour 3: 60g water (Total now 170g) 2:15
pour 4: 60g water (Total now 230g) 3:00
Pour 5: 26g water (Total now 256g ) aim to finish by 3:30
Expect spicy nutmeg, boozy plum, passion fruit, black currants, grapefruit, sweet orange peel and cacao nibs.
