Corpachi Pacamara
In stock
Degassing notice
We recommend degassing this coffee for at least 35 days, up to 70. Our coffees often peak around 45 days and 60 days post-roast and are best enjoyed from then until the 90 day mark.
Our omniroast style leads to abnormally long degassing times, but just trust us, once your coffee is degassed properly, you're in for a treat.
*Please make sure not to vacuum or freeze the coffees while it's degassed enough.
Corpachi Coffee Co.
Edgar Ricauter Gutierrez
Pacamara - 48hr Oxidation Fermentation Natural
Panama
The pinnacle of Corpachi's 2024 harvest is this outstanding Pacamara, which achieved an SCA score of 91+. It maintains an exquisite balance of sweetness, starting with vibrant notes of lychee and ripe mango, transitioning into honeydew and banana with a hint of perfumed violet florals. Corpachi Pacamara is a bold and intense coffee, perfect for aficionados who savor robust flavors and appreciate the complexities of fermentation. Don't miss out on this unique offering, affectionately dubbed "Mango Hi-Chew."
Our tasting notes:
- rambutan (sweet and juicy lychee-like fruit), ripe mango, banana, honeydew, violet
Area: Cordillera, Panama
Altitude: 1450 masl
Varietal: Pacamara
Process: 48-hour oxidation fermentation natural
90+ coffees sourced in collaboration with John Vaz (JV) Matias: This 91+ pacamara was sourced by our good friend, JV. JV is a world renowned SCA coffee expert, very dedicated to the coffee industry, making contributions in a variety of ways. His passion for specialty coffee is limitless, and his skillful and meticulous sourcing is unparalleled, thus we trust him to source amazing coffees for us.