Limited Single-Estate Farm Release
Micro-Roasted to Order | NET WT 12 OZ (340 G)
From Finca Don Jorge in Las Espinas, Chocal, this Pacamara varietal reflects the high-elevation intensity of Malacatancito’s mountainous terrain. Grown at 1,980 meters, the cool climate promotes slow cherry maturation and dense seed development, yielding a cup with structured sweetness, layered fruit depth, and a distinct bittersweet elegance. This is a powerful yet refined expression of Pacamara—large in stature and equally commanding in the cup.
Carefully washed and patio sun-dried, the profile balances dark sugar sweetness with high-percentage cacao character and juicy fruit complexity. Notes of flame grape, black plum, and fig unfold over a base of demerara and torched raw sugar, while a moderate, juicy acidity keeps the structure lively. The finish carries a clean, extra-dark chocolate impression with lingering cocoa and subtle purple fruit nuance, performing beautifully from light-medium to medium roasts.
The Farmer Details
Finca Don Jorge is owned and operated by Keneth Merida in the village of Las Espinas, within the Malacatancito municipality of Guatemala. The farm, named in honor of his father, spans just under 3 hectares and sits at approximately 1,980 meters above sea level. Keneth previously worked alongside his family at Finca Florencia before establishing his own farm to cultivate high-quality varietals.
Pacamara—planted from seed stock obtained from his father—is separated and processed independently from the farm’s Bourbon, Caturra, and Pache. Cherries are selectively harvested, fully washed, and patio dried to preserve sweetness, density, and clarity.
Roast Levels & Flavor Profiles
Light-Medium Roast — Demerara sweetness and clean raw sugar aromatics lead, layered with dark fruit tones of black plum and purple grape. Juicy acidity provides lift, while high-cacao chocolate and subtle fig accents emerge in the finish. The cup maintains clarity while showcasing Pacamara’s bittersweet structure.
Medium Roast — Bittersweet chocolate deepens into extra-dark cacao and baking cocoa, supported by plump dark fruit reminiscent of blackberry and flame grape. The acidity softens slightly, integrating into a rounder body while retaining a lively, juicy core. The finish is long, structured, and chocolate-driven with lingering fig and roasted sugar complexity.
The Coffee Details
Origin — Guatemala (High-elevation Central American origin known for structured sweetness and dense SHB coffees)
Region — Las Espinas, Chocal, Malacatancito (Mountainous Huehuetenango-adjacent area producing high-altitude specialty lots)
Altitude — 1,980 m (Extreme elevation promotes slow maturation, density, and layered sweetness)
Processing — Wet Process / Washed (Careful washing highlights fruit clarity and balanced body)
Drying Method — Patio Sun-Dried (Even drying preserves sweetness and physical stability)
Cultivar Detail — Pacamara (Hybrid of Pacas and Maragogype, producing large beans with expressive fruit and body)
Grade — SHB EP (Strictly Hard Bean, European Preparation — high-elevation export classification)
Screen Size — 16–19 (Exceptional extra-large beans, meticulously sorted for consistency, balanced extraction, and a refined cup profile)
Appearance — 0.0 Primary & Secondary Defects Per 12 OZ (340 G) Bag (Competition-grade quality, flawless in the cup, exceptionally clean)
Cupping Score — 88.4 Points (High-quality cup with layered sweetness, nuanced top notes, and moderate acidity)
Farm Gate Certified — Coffee purchased directly from the farm or producer, ensuring farmers are paid fairly and transparently while maintaining exceptional, traceable bean quality
Storage Method — Individually Double Vacuum Sealed (Ensuring maximum freshness and protection from moisture, oxygen, and flavor loss)
Resting Period — Whole bean rests best 7–10 days post roast—ground coffee can be opened upon delivery
