GUATEMALA FINCA LA BELLA | PACAMARA NATURAL

RIPE PEACH • WILD RASPBERRY • HIBISCUS TEA

The experience begins before the first sip, blooming with an intensely perfumed jasmine aroma the moment hot water hits the grounds. On the palate, it opens with the crisp, refreshing brightness of a Pink Lady apple. As the cup cools, a soft tangerine sweetness wraps around the vibrant acidity, eventually settling into a long, comforting, and elegant hibiscus tea finish. It is a wonderfully juicy cup with an immaculately clean, zero-astringency finish.

The Pacamara varietal is a fascinating giant of the coffee world, a rare cross between the Pacas and Maragogipe mutations. Because of its massive size and dense cellular structure, it requires absolute precision in the roaster. We apply a gentle, prolonged heat soak and a highly specific development time to ensure the core is fully developed without scorching the delicate exterior. Combined with Finca La Bella’s meticulous natural sun-drying process, this approach unlocks profound layers of deep, fruity sweetness while protecting the bean's sparkling fruit acids.

• Origin: Sierra de las Minas, Guatemala

• Producer: Finca La Bella

• Varietal: Pacamara (Micro-Lot)

• Process: Natural

• Elevation: 1,600 MASL

• Roast Level: Light (Filter Profile)

Best enjoyed as a manual filter brew. We highly recommend using a V60, Chemex, or AeroPress to highlight the sparkling clarity of this profile.

A Note on Resting: To experience this coffee at its peak, please allow the beans to rest for 10 to 14 days post-roast date. This allows the dense seeds to fully degas, ensuring an even, sweet extraction.

The Hario V60 Recipe (For Maximum Clarity & Brightness)

This recipe pushes the water through relatively quickly to highlight the crisp malic acidity and the delicate jasmine aromatics.

• Dose: 15g

• Water Volume: 250g (1:16.6 Ratio)

• Water Temperature: 93°C

• Grind Size: Medium-Fine (Texture of sea salt)

• 0:00 - 0:45: Pour 45g of water. Swirl the brewer gently to saturate all grounds. Let it bloom.

• 0:45 - 1:15: Pour continuously in slow, concentric circles up to 150g.

• 1:15 - 1:45: Pour to your final volume of 250g. Give the brewer one gentle swirl to level the bed.

• Total Brew Time: The water should fully drain down by 2:30 to 2:45.

The AeroPress Recipe (For Syrupy Sweetness & Body)

This recipe uses a slightly lower temperature and an immersion method to tame the acidity and elevate the rich peach and tangerine sweetness of the natural process.

• Dose: 16g

• Water Volume: 220g (1:13.7 Ratio)

• Water Temperature: 90°C

• Grind Size: Medium-Fine (Slightly finer than V60)

• Method: Standard (Non-Inverted)

• 0:00 - 0:30: Add coffee to the chamber. Pour 50g of water. Stir gently 3 times with the paddle to ensure even saturation.

• 0:30 - 1:30: Pour the remaining water up to 220g. Place the plunger on top and pull up slightly to create a vacuum seal (this stops the water from dripping through). Let it steep.

• 1:30 - 2:00: Press the plunger down with gentle, even pressure for 30 seconds until you hear a soft hiss.