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Roasting as Usual

Guatemala - La Bolsa Pacamara

RM40.00 MYR
What we have here is the addition of a microlot coffee from the same farm which is owned by Maria Elena. We really loved the coffee from the La Danta lot. What we have here is from the same farm, Finca La Bolsa.

Finca La Bolsa is massive in size, with a total of 108 acres in size, there are three main varietal that is planted at the farm for production they are the Caturra, Bourbon and Pacamara. One of its microlot is the Pacamara varietal. Pacamara is a hybrid created back in the 50s by the Institute of Coffee Research (El Salvador). It is created by crossing the Pacas variety and Maragogype.

This selected microlot is planted at 1500 to 1550 masl to create a microclimate for this lot. What we have here is the fully washed Pacamara. First, only ripe cherries is selected for processing. The cherries is then soaked in cold water for fermentation for 24 hours. Then the cherries is depulped and washed to remove the mucilage. The parchment is then placed on patio until the right moisture is obtained.

The coffee is fruit forward. Upon grounding, it has a cranberry feel. At first sip, one can taste the flavour of grapes. Pear and lemon peels appear in the mid and back section. Theres a mild floral aroma. The coffee is smooth and the taste is dense.

Varietal : Pacamara
Altitude : 1500 to 1550 masl
Process : Washed
Origin : Huhuetenango

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