The farm mostly produces Bourbon, Caturra and Catuaí, but several years ago Rigo, Ivan’s son, planted Pacamara and Geisha. This lot of Pacamara represents a very small percentage of their total production, but really stands out on the cupping table. The coffee is grown at a modest 1500m of elevation, and this gives the Pacamara a very sweet and round profile, with lower acidity. This coffee is naturally processed, and I found that this process actually increases the acidity in the Pacamara, creating a more complex cup. From the onset, I felt this would make an amazing espresso.
When I cupped the coffee, I was taken by the tropical notes and rich, heavy body. The coffee had a watermelon note that I thought would translate very nicely into espresso.
For a long time, I thought Pacamaras were a bit too savoury and not really my style, but the past few years have made me totally fall in love with Guatemalan Pacamaras!
This coffee was frozen immediately on arrival in Calgary, to preserve freshness.