Lot 04 · Farm page
Santa Rosalía Pacamara
Pacamara · Finca Santa Rosalía · Huehuetenango, Cuilco, Guatemala
- Elevation
- 1,880m above sea level
- Harvest
- March
- Served in
- Straight glass, borosilicate
In the cup
- Green apple
- Salted caramel
- Thyme
- Milk chocolate
The lot
- Lot number
- Lot 04
- Variety
- Pacamara
- Farm
- Finca Santa Rosalía
- Producer
- Mauricio Herrera
- Region
- Huehuetenango, Cuilco, Guatemala
- Elevation
- 1,880 m above sea level
- Harvest month
- March
- Process
- Washed, 48 hours under water, dried slowly in a covered patio for 18 days
- Soil
- Limestone with red clay
- Shade
- Grevillea, planted in 1994
- Lot size
- 120 kg green
- Arrival
- Arrived in Hamburg 21 September
- Roast
- Roasted light-medium, 10 days rest
How we brew it
Third course of the omakase, brewed by immersion
20 g to 300 g of water at 90 °C, steeped four minutes, decanted without pressing
The cup it is served in
Straight glass, borosilicate
Handblown in Lauscha, held in a folded linen cuff
Volume 100 ml
No handle and no colour: at this stage of the omakase we want you to see the coffee before you smell it.
The farm
Pacamara is a large, awkward bean that roasts unevenly and rewards patience. Mauricio Herrera dries it under cover for eighteen days because the Cuilco valley gets an afternoon wind that would otherwise strip it too fast.
We serve it in the middle of the omakase, after the Ethiopian and before the anaerobic, where its weight does the most work.