Paola & Carlos Trujillo • Natural-Processed Pacamara

$37.63

from Finca Patio Bonito grown at 1700masl with notes of strawberry, pineapple juice, and kiwi

12oz Bag
16oz Bag
4lb Bag

Whole Bean
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Product variants

Paola & Carlos Trujillo • Natural-Processed Pacamara

12oz Bag / Whole Bean

$37.63

Quick Guide

What is this coffee?

Our third coffee from Paola does not disappoint. This is a punchy fruit bomb with much to appreciate throughout the cup. Lots of tropical fruits and sugars sit in profile where you can basically name any fruit and pick it up in the flavor. We really dig these styles of coffee - not too fermenty while embracing the fruit side of production. We bought a ton of this, which means we’re slightly pricing it a touch lower to be able to go through it before it ages. Which means this is more bang for your buck. I’ll be roasting this a touch more developed than I usually do for naturals, I want to express more so the sugar than the acid in the cup, it’s worth highlighting.

-Jonathan

Processing Method

Natural Process- Natural processing dries whole cherries with fruit intact. As microorganisms ferment the sugars, they create bold, wine-like flavors with thick body and mild acidity—extravagant and fruity compared to other methods.

Country

Colombia- Colombia exports over 12 million bags annually, making it the world's third largest specialty coffee producer. Perfect climate, mountainous terrain, and numerous microclimates create incredibly versatile coffee, from bold chocolate notes to bright fruity profiles, with smooth, balanced flavor.

Altitude

1700masl - Altitude is typically correlative to the potential complexity of a coffee bean. The higher in altitude the coffee is grown, the denser the bean will be, resulting in a more dynamic cupping experience.

Classification

Black Label- Black labels are the best coffees we can find period. Whether it’s a hyper-limited crop or an auction lot, we do not let cost be a prohibiting factor in our search for the finest coffees in the world.

Variety(s)

Pacamara

All about the coffee

Meet Paola & Carlos Trujillo •

Father-daughter team Carlos & Paola Trujillo bring together 50 years of farming wisdom and modern innovation at Finca Patio Bonito in Cauca, Colombia. Their 11-hectare farm grows 13+ varieties with a focus on education, sustainability, and community development.

Learn More About Paola & Carlos Trujillo

• Pacamara

Ever noticed that some coffee beans are… way bigger than others?

There’s a reason for that, and it leads to one of the most fascinating coffee varieties in the world: Pacamara.

Known for its massive bean size and bold, complex flavor, Pacamara isn’t your everyday coffee. It’s the result of decades of natural evolution and careful cultivation, all coming together to create something truly special in the cup.

Pacamara Explained: Big Beans with Bigger Flavor

Natural Process •

In natural processing, the cherries are picked at peak ripeness and laid out to dry whole—fruit and all. As they slowly ferment in the fruit, the beans develop bold, distinctive flavors. It’s a riskier method, but those fruit-heavy beginnings can dramatically shape the final flavor.

Natural Process

Colombia

The country of Colombia (not Col-um-bia) boasts some pretty extraordinary claims to fame.

It is the world’s leading exporter of emeralds–exporting 70-90% of the world’s supply. It is the world's second most biodiverse country–with more species of bird than in Europe and North America combined. It has the world's tallest palm trees (up to 200 feet tall!) and the world’s most colorful “rainbow” river (Caño Cristales).

It is also the third largest producer of specialty coffee in the world, preceded only by Brazil and Vietnam. But it didn’t arrive at that place overnight.

Coffee Terroir Guide: Colombia's Versatility & Complexity