Colombia Huila Macerated Honey Pacamara


We taste: honey, pineapple, caramel

producer: 8 producers organized around terra coffee

Region: la argentina, huila colombia 

Altitude: 1750-1950m

Variety: pacamara

Process: “Double Macerated Honey” – Whole Cherries macerated for 40 hours, followed by depulping, 12-hour fermentation, then dried for 25 days in mucilage on raised beds under canopy


Roasters notes:  I’ve had a love-hate relationship with the Pacamara varietal.  It can be deliciously good, or funky bad.  Theres no real middle ground that I’ve found.  Pacamara is a hybrid varietal, a cross of Pacas and Maragogype.  The resulting coffee has a massive bean size and an interesting flavor profile.  The unique processing here (double macerated honey) lends to some unique flavors as well, while retaining a very clean cup profile.  

In the cup, you can expect a wonderful honey flavor and caramel like sweetness wrapped around delicate pineapple notes.  I’d recommend grinding finer with this coffee since I’ve taken a very delicate approach in the roaster to highlight the complexity.

I’ve not had coffee quite like this one before and it’s incredibly intriguing!  If your first sip leaves you confused, I’d urge you to spend some time getting to know this coffee and brewing it different ways.  Approach with an open mind and know you’ll likely not find something like it again.