Introduction by Chris Kornman

This coffee comes to us from Finca Las Ninfas, which is owned and operated by third-generation coffee farmer Ricardo Valdivieso and his family. It is the sister farm to Finca Santa Leticia, and companion lot to some other unique Pacamara coffees including a dry-processed and wet-processed version.

This coffee is a hybrid “Honey” processed coffee. In many ways very similar to a pulped natural or semi-washed, the coffee cherry’s skins have been mechanically removed by a depulper, but some of the flesh of the fruit was allowed to remain on the seed. Then, rather than fermenting in a tank to remove the mucilage, the coffee was taken directly into the sun to dry. The result is an extraordinarily flavorful coffee that retains some of the nicest qualities of both the fully washed and cherry-dried processes.

Green Analysis by Chris Kornman

Akin to its companion lots, this large-sized Pacamara is very casual-looking by the numbers. It is the most dense and dry compared to its partners, but relatively insignificantly so.

Roast Analysis by Chris Kornman

Much like with it’s dry-process counterpart, I used both a gentle and aggressive approach with this coffee. The coffee responded very well to both approaches, so consider your desired flavor profile fairly flexible with this coffee.

PR-223 took a lower charge temperature and initial gas setting, and then increased heat twice (once at the beginning, once near the end) of Maillard color changes, resulting in a markedly brighter acidity in the cup. A single late gas adjustment on PR-224 resulted in a longer roast with less acidity but equally enjoyable flavors and sweetness at roughly the same color as PR-223. Keep an eye on the low drop temps, this coffee does not need a high temperature after first crack to taste nice.
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