Dark chocolate and orange blossom noted in fragrance and aroma. Notes of blackberry and chocolate malt with a sweet aftertaste of raisin and banana bread. Slightly tannic acidity with some mild citrus. Medium body and creamy mouthfeel.
We enjoy this coffee roasted light to medium (around 95 to 75 Agtron) to focus on the unique acidity and sweetness in the cup. The Pacamara is a very large bean size so lower heat settings might be needed during roasting to achieve an even roast from the outside to the inside of the bean.
The coffees are grown under shade from Grevillea trees.
The washed Pacamara from Finca El Mirador is fermented in water for 24 to 36 hours, depending on the weather conditions. Once the fermentation is complete, the parchment is fully washed and dried on patios for 6 to 9 days. Each day-lot is cupped and sorted by cupping profile.
The farm receives 1,500 mm of rainfall on average per year. In 2015, the farm became part of Panorama Estates, the organization that manages the farm. Today, the farm is under the supervision of Panorama Estates standards such as care, selection and separation of the varieties, fertilization methods and processing techniques. These standards and methods have allowed Finca El Mirador to achieve better cup quality and production than neighboring farms in the surrounding area.