This Pacamara is produced by Marysabel Caballero and Moises Herrera in Chinacla. Pacamara, a cross of Pacas and Maragogipe, is known for its large beans and expressive character, though it can be inconsistent when grown from seed. Through careful selection, Marysabel and Moises have cultivated Pacamara lots with exceptional sweetness and vibrant fruit intensity.
Ripe cherries are handpicked and sorted during harvest before being depulped the same afternoon. After a short overnight fermentation, the parchment is washed and density-sorted in channels, then dried slowly on raised beds under shade near Marcala, where the drier climate allows for careful, even drying. This patient process preserves the coffee’s sweetness and structure.
Expect a complex and fruity cup with winey notes of ripe red berries, and tropical fruits.
Tasting Notes: Winey | Ripe red berries | Tropical fruits