Pacamara - Natural

Pacamara Natural: Carbonic Maceration 200 h – Café 1959, Pijao, Colombia Pacamara is one of the largest coffee varieties – and one of the most intense. The beans are almost twice the usual size, and the profile is correspondingly complex. Dark, ripe, winey – more like a good red wine than a light filter coffee. 200 hours of carbonic maceration in an airtight CO₂ tank amplify that character even further: dark fruit, spice and a dense sweetness with a long finish. The coffee comes from Café 1959 in Pijao, Colombia – a producer focused on anaerobic fermentations and natural processing. Region Pijao – Colombia Producer Café 1959 Variety Pacamara Processing Natural – Carbonic Maceration 200 h Score 87 Brewing Filter coffee. Immersion methods bring out the body best: French press or Hario Switch. Grind Medium Ratio 1 : 15 Dose 15 g Water 225 ml Temperature 94 °C Brew time 4:00 min Recipe for French press. For V60: grind a little coarser than usual, 1:16 ratio.→ Recipe for your grinder & method Processing Natural with Carbonic Maceration – 200 hours The whole coffee cherries – pulp included – are placed in an airtight tank with CO₂. Without oxygen they ferment slowly over more than eight days, through alternating temperature phases. Afterwards they dry in the sun as a natural. The combination of anaerobic fermentation and natural drying gives the coffee its winey character and its dark fruitiness. About this coffee This Pacamara Natural with carbonic maceration comes from Café 1959 in Pijao, Colombia. The Pacamara variety is a hybrid of Pacas and Maragogype – known for its exceptionally large beans and a flavour profile that turns out more complex and more intense than most other varieties. The 200 hours of anaerobic fermentation with CO₂ are an elaborate process that requires precise temperature control. The result: a coffee with a winey character and a depth you rarely find in classic processing methods.