Roast profile : LIGHT
Producer : Teodoro Engelhardt
Farm : Finca La Bella
Region : Sierra De Las Minas, El Progreso
Country : Guatemala
Elevation : 1500-1600m
Varietal : Pacamara
Process : Washed
Tasting Notes : Marzipan, Apricot, Caramel
Roasting fresh coffee is an art, growing amazing coffee is a science. Our friend Teo has grown some of the best coffee to leave Guatemala, including this pacamara varietal. 'Pacamara' is a word reflective of its development - Paca (from the Pacas bean) + Mara (from Maragogype bean). Take a closer look and you'll see that this bean is also larger in size. It's balanced and floral with bright acidity, which pacamara coffee is renowned for. We love making this coffee using the Chemex brew method, to pull out some amazing notes of marzipan, apricot, caramel and chocolate.
Want to learn more about brewing with a Chemex? Check out the guide!"