"Upon grounding, the dry aroma is a blend of a pleasant, fragrant scent, raisin, and raspberry. The first sip offers the sweet intensity of raisin, with pineapple wine bringing a smooth, tropical layer. Raspberry finishes with a lively tang, creating a well-rounded and aromatic flavor profile."

Santos Café, owned and operated by the Lezcano family, is a renowned coffee farm located in Santa Clara, Renacimiento, Panama. The Lezcano family has a rich coffee-growing heritage dating back to 1947, but it wasn't until six years ago that they began to make their mark in the specialty coffee industry. Since 2021, Santos Café has been producing exceptional quality Pacamara, earning high scores in the Varietals Category at the prestigious Best of Panama competition.

In 2024, their White Stallion Pacamara was ranked #7 in the Varietals Category, achieving an impressive cupping score of 90.63. The farm spans 55 hectares of rich volcanic soil and diverse microclimates at altitudes ranging from 1,100 to 1,400 meters above sea level. This environment, coupled with the family’s meticulous farming practices, is ideal for cultivating high-quality coffee varieties, including Caturra, Catuai, Yellow Bourbon, and Geisha, in addition to Pacamara.

This Pacamara beans are carefully cultivated and specialy planted at their La Mimada plot under thick shade at 1,400 meters above sea level, allowing for optimal development and maturity. During harvest, the cherries were carefully selected and harvested. It then underwent an anerobi fermentation for 100 hours together with yeast inside a hermitacally sealed tanks, capturing the distinctive flavours. The fermented cherries is then placed on the African Raised beds. Instead of expediting the drying process, Mario prefer for the Pacamaran White Stallion to be dried using the Slow Dry method, or the pile up method to extend the drying process that may up to 28 days.

Their unique approach includes a Naked Fermentation with yeast, followed by sun-drying the beans on raised beds for 25 days. The Pacamara beans are carefully cultivated under thick shade at 1,400 meters above sea level, allowing for optimal development. The coffee cherries undergo anaerobic fermentation for 100 hours in hermetically sealed tanks, capturing the distinctive flavors of their terroir before the drying process completes the production.

Variety : Pacamara
Altitude : 1400 masl
Process : Anaerobic Slow Dry
Origin : Santa Clara, Renacimiento