Sweet and balanced. Mellow body, smooth acidity and fruity and sugary notes of stone fruit, toffee, brioche and almond.
We haven’t featured Pacamara coffees much on our menú, so we’re excited to release this lot. The Pacamara varietal is a hybrid resulting from crossing Pacas and Maragogype. Apart from its distinctive bean size, bigger than usual, something characteristic from this variety’s cup profile is its creaminess and sweetness.
Carlos Pola is a fifth generation producer we got to meet this year during his trip to Barcelona. Carlos worked in the textile industry for twenty years before dedicating himself fully to coffee in 2012. Today, he manages Finca Las Brisas and two other of his family’s farms, investing in technology and sustainability.
Carlos describes his approach to farming as something new and sustainable. He doesn’t produce washed lots because the process results in the contamination of water sources. He is a big believer in the power of Mycorrhizal fungi, a type of fungi that forms a mutually beneficial symbiotic relationship with the coffee plants: this fungi colonize the plant through their roots and establish a network of structures through which they exchange sugars and nutrients with the tree. It may sound new, but it’s just a natural technique that was used fifty years ago and has been replaced by chemical fertilizers.
When the leaf rust hit Central America in 2012-2013, Carlos’ farm was badly affected as were most farms in the area. He decided to renovate his farm with more resistant varieties, such as Pacamara, Pacas and other hybrids that have been farmed for decades (while other producers kept using Bourbon due to its good reputation for cup quality). It made him spend 6 years at 15% capacity. Instead of just replanting using the structure the farm already had, he decided to change the architecture, like they do in Brazil. Carlos uses contour farming, a practice which consists in planting trees along a line of the same elevation to conserve rainwater and prevent erosion.
Process
Once the cherries are picked, they are first floated to remove the unripe ones. They are then dried for two days to remove the excess of water. The coffee is then depulped without the use of water (depulped naturally) before being dried on raised african beds and covered everyday after 12pm.
All our coffees with roasting for espresso can be prepared in your home Moka Pot with the recipe that you can find in the NOMAD at Home section.
If you have an espresso machine we recommend using 18,5 grams of coffee to extract 39 grams in a cup in a time of 31 seconds. We use a temperature of 93ºC with the help of 9 bars of pressure.
We offer you these guidelines so that you have a guide when developing a recipe, but you should bear in mind that it can change depending on the coffee machine you are working with, the grinder and the water you are using.
Our machine: La Marzocco, Linea PB
Our grinder: Victoria Arduino, Mythos One
Our water: Osmotized water, 110 ppm Our water recomendation: Bezoya
