Colombia Pacamara Double Anaerobic – Huila
Pacamara – Huila, Colombia
This limited lot is composed of Pacamara cherries sourced from several smallholder farms across the Huila region—Saladoblanco, Pitalito, La Argentina, and Acevedo—at elevations ranging from 1,600 to 2,000 meters. Pacamara, a hybrid of Pacas (a natural Bourbon mutation) and Maragogype, is distinguished by its large bean size and remarkable complexity in the cup.
This selection presents a layered profile: Complex acidity balanced on the palate by the subtle fruit, herbal, and occasional floral notes that define the Pacamara variety. Expect a cup that is both bold and nuanced—showcasing the intersection of variety, terroir, and disciplined processing.
Cupping Notes:
- Mulled peach, chocolate, and raw sugar as it cools
- Hints of pear, and green apple
- Syrupy sweetness and a gentle, wine-like acidity
- Finishes with cocoa and a touch of brandied fruit
Why it’s Special:
A unique double fermentation brings out vibrant fruit and a rich, syrupy body. Expect a cup that evolves as it cools—clean, sweet, and memorable.
A unique double fermentation brings out vibrant fruit and a rich, syrupy body. Expect a cup that evolves as it cools—clean, sweet, and memorable.
House Espresso Recipe:
- 23g in
- 15 sec pre-infusion
- 22 sec extraction
- 30g out
Limited release. For those who appreciate a coffee that’s both bold and refined, with a balance of sweetness and complexity.