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.
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.