This is such a unique coffee that it's a bit difficult to know where to begin. Let's start with this particular varietal of arabica: Pacamara. Pacamara is a hybrid of Pacas and Maragogype beans. Maragogype is a massive bean, also known as "Elephant" bean and it's where Pacamara gets it's incredible size. Pacamara is most well known in El Salvador, where it consistently wins Cup of Excellence awards. The varietal has gained popularity throughout the Americas because of this, but it's rare due to its susceptibility to coffee rust disease.
Next up, let's talk about "36 hour". This refers to the amount of time this particular lot was fermented, which is one of the critical processing steps for fully washed coffee. Most coffees are only allowed to soak, or ferment, after depulping for 12 to 24 hours. Extending this time is a careful balance. When done poorly, it can add vinegar-y flavors to the coffee. If done well, it adds pleasant winey and tannic characteristics. This producer controlled the process carefully and the result is a delicious coffee with a gentle winey, almost oaky undertone that balances well with the flavors of Pacamara! We noted excellent body with a creamy texture as well as dark chocolate, rich caramel and guava with bright pineapple on the front.
Reminder! This coffee is raw, you must roast it before brewing
Arrival Date: June 13th, 2022. US Arrival January 2022, Packed in Grainpro
Acidity & Brightness: Slightly tangy, sweet and fruity
Balance & Finish: Fairly balanced with a oaky, tannic finish
Body & Texture: Rich with a creamy texture
Flavors: Pineapple, guava, caramel & dark chocolate
Grade: Very large (larger than supremo), Grown at 1750-1950 masl
Processing: Fully washed and dried on patios and elevated tables inside solar dryers that provide protection from the rain
Grower: 36 producers organized around Terra Coffee SAS
Region: La Argentina, Salado, and Blanco, Huila
Recommended Roast Range: City+ to Full City+ (Light-medium to medium-dark)
We like this coffee best at City+ to Full City+ (Light medium to medium-dark), Most roasters will have the best results at Full City (full medium) or between 1st and 2nd crack. Go slightly lighter to emphasize tropical fruit and acidity ending the roast at the tail end of 1st crack. Darker roasts ending at the first snaps of 2nd crack will emphasize chocolate and caramel with a bit more body.
Royal Coffee - "This traceable washed processed community blend of the Pacamara variety with a vibrant regional profile comes from 36 producers with small farms in the community of Argentina within the municipality of Salado Blanco. Each producer has their own micro-mill where they carefully harvest cherries, depulp, ferment for up to 60 hours, wash, and gently dry the parchment on raised beds. Imagine the harmony between these producers in farm management and post-harvest practices to achieve a clean and consistent blend. This is where Terra Coffee SAS steps in with harvesting strategies and cupping expertise.”