Few coffees have been as long-anticipated as this Pacamara from the Roldán family farm in Guatemala. Nearly two years ago now I visited the farm and tried it for the first time; it stood out to me for its focused citrus-like characteristics. Unfortunately, that entire lot was lost to a warehouse fire, and I’ve been eagerly awaiting the fresh crop.
Pacamara is a hybrid of Pacas and Maragogipe. It’s a massive plant with broad leaves, large cherries, and big seeds (beans). On the Roldáns’ farm, it grows at the highest elevations of the property near the best looking avocados I’ve ever seen, which sparked a whole conversation about specialty produce in terms of specialty coffee - we couldn’t think of a time we had seen avocados advertised by elevation in our local supermarkets.
The coffee itself is delicious. Orange and golden raisins are at the forefront of its flavor characteristics, with a nice cocoa nib finish to give it structure. The finish is long, and those orange like flavors linger with some light citrus blossom florals.This is an easy drinking coffee, with complexity when you look for it, and comfort when you’d rather just drink some coffee.
