Regiune: Palmira, Boquete, Chiriqui
Procesare: Naturală
Varietate: Pacamara
Altitudine: 1200 m
Perioada de recoltare: Ian - Mar
Note: fructe tropicale, cacao, floral, coajă de portocale
Gramaj: 200 g
The Pacamara variety originated from a cross between Pacas and Maragogipe. It is often used for competitions due to its high cup quality. It has a strong pallet of flavors for the creation of beverages. The natural sundried method, also know as the "natural process" or "dry process", involves allowing coffee cherries to dry entirely without the use of water or machinery to eliminate any fruit. Initially, the cherries are harvested and carefully sorted to eliminate any under-ripe or overripe fruit before the drying process begins. This process intensifies the flavors of the coffee by utilizing the pulp while drying.
