Tart and tannic notes, honey sweetness, black tea with lemon, torrone confections, matcha powder bittering and sweet orange in the aftertaste.
This 8 bag lot of Pacamara come from a group of 25 producers between Santa Ana and Chalatenango. This comes to Sweet Maria’s by way of a small export operation in Metepán, a project spearheaded by Alejandro Valiente who works with a handful of small producers in these regions. A lot of labor goes into processing small batches from each contributing farmer separately in order to build lot separations according to different quality tiers.
This lot is a traditional wet process, undergoing 28-36 hours fermentation time before being laid to dry on shade-covered, raised beds for another 2-3 weeks. Farms are 2-4 hectares on average and span a moderate altitude range of 1250 to 1400 meters above sea level. A note on the physical green: Because each individual farmer processes their coffee down to dried green, the final blended lot shows some color variation.
Pacamara is a cross between two natural mutations of Typica and Bourbon lineage, Pacas and Maragoype. It’s easily recognized by its large bean size as well as complex cup profile. Often yielding tea-like flavors and fruited sweetness, Pacamara cultivars often rank high in the cup of excellence competitions.
- Origin: Colombia
- Region: Santa Ana and Chalatenango Departments
- Producer: Alejandro Valiente
- Altitude: 1250-1400m
- Cultivar: Pacamara
- Processing: Washed