Ka‘ū Pacamara — Lactic Natural: Roasting May 13th, 2026

Ka‘ū Pacamara — Lactic Natural An intensely aromatic and experimental Ka‘ū Pacamara with vivid fruit character, amplified acidity, and layered spice complexity. Origin: Ka‘ū, Hawai‘i Region: Wood Valley Road, near Pāhala Roast: Light Variety: Pacamara Process: Lactic Natural Flavor: Amaretto, dried fig, rose, baking spice Body: Juicy, syrupy Acidity: Bright, amplified Altitude: 2,100 ft Production: Limited 5lb Release Overview Ka‘ū Pacamara Lactic Natural is one of the most experimental coffees we’ve released to date. Processed using our proprietary lactic natural fermentation using a lactic acid producing yeast strain, this coffee pushes Hawaiian coffee into a more intensely aromatic and fruit-driven direction, with notes of cola, dried fig, rose, and warm spice layered over a syrupy body and vibrant acidity. Les than 10 pounds were produced. 2lb of this lot lot was submitted as an entry for the 2026 Hawai‘i Coffee Association Best of Hawai‘i cupping competition. Origin Sourced from Elepoki Farm near Pāhala, this coffee was grown by Cory and Connie Koi. After retiring from a 27-year career with the Hawai‘i County Police Department, Cory and Connie expanded from a small 5-acre farm into managing more than 30 acres across Ka‘ū. This particular Pacamara lot was harvested on January 21, 2026 from Elepoki’s newer high-elevation field above Wood Valley Road at approximately 2,100 feet above sea level. The site has already shown exceptional promise. In 2025, the first-place coffee in the Best of Hawai‘i competition was a Pacamara produced from a nearby farm located slightly lower on the same slope at approximately 1,900 feet. Competition results for this coffee will be announced at the end of July 2026. Variety Pacamara is a hybrid of the compact Pacas variety and the large-beaned Maragogype variety. The coffee inherits the large bean structure and expressive cup profile associated with Maragogype while maintaining the productivity and compact growth characteristics of Pacas. Pacamara coffees are often known for intense aromatics, layered fruit character, and structured acidity. In this lot, the variety pairs exceptionally well with the lactic natural process, creating an unusually saturated and complex cup profile. Process This coffee underwent a custom lactic natural fermentation designed to intensify aroma, acidity, and fruit complexity. Part of the process involves inoculating whole coffee cherries with a lactic acid-producing yeast strain inside a temperature-controlled anaerobic environment for several days before slow drying in a custom dehumidified room. The result is a dramatically amplified cup profile with uncommon flavor characteristics including cola, dried fruit, rose, and spice layered over vibrant acidity and deep sweetness. Roast Style & Intent This light roast was developed to preserve aromatic intensity and showcase the complexity created during fermentation. We roast conservatively to maintain clarity and acidity while allowing the coffee’s fruit saturation, spice character, and syrupy texture to remain fully expressive in the cup. Cup Profile Expect an intensely aromatic cup with notes of cola, dried fig, rose, and baking spice. The profile is rich and fruit-driven with vibrant acidity, layered sweetness, and a lingering finish that continues to evolve as the coffee cools. Compared to more traditional washed Hawaiian coffees, this lot is dramatically more expressive and experimental in character. Brewing Recommendations Excellent for: Pour-over (maximum clarity and aromatics) AeroPress (enhanced sweetness and body) Espresso (fruit-forward and intensely aromatic) Use filtered water, brew temperatures around 198–201°F, and allow the coffee adequate rest after roasting for optimal clarity and structure. Who This Coffee Is For Fans of experimental processing methods Drinkers seeking highly aromatic and fruit-forward coffees Those interested in progressive Hawaiian coffee production Advanced coffee enthusiasts looking for uncommon flavor profiles If you prefer more traditional chocolate-forward Hawaiian coffees, consider one of our classic Kona or Ka‘ū offerings instead. Why This Coffee Stands Out Extremely Limited Production Only 5 pounds produced. 2026 Best of Hawai‘i Competition Entry Selected as our Hawai‘i Coffee Association competition lot. Experimental Lactic Natural Processing Custom fermentation dramatically intensifies aromatics and acidity. Rare Hawaiian Pacamara A distinctive variety rarely seen in Hawai‘i coffee production. High-Elevation Ka‘ū Terroir Grown at 2,100 feet above Wood Valley Road near Pāhala. Roasted for Expression Lightly roasted to preserve complexity, structure, and aromatic intensity.