Nicaragua | Pacamara Brix Breaker

Process | Natural

Variety | Pacamara

MASL | 1300 -1500 MASL

Papaya | Mango | Apple

The product of meticulous research and patient cultivation over decades, the Pacamara varietal is a high-quality hybrid of the Pacas and Maragogipe mutations. The motivation behind the Pacamara project, begun in the late 50s, was to cultivate a crop with the higher productivity of Pacas with the superior cup quality and large bean size of Maragogipe. 

Pacamara cups ideally exhibit complex aromas, substantive bodies, creamy textures, and elegant acidity. They are also notoriously challenging to roast, due to their large bean size and high density. If we’ve done our best, this coffee should bring to mind high-scoring cups of Ethiopian Yirgacheffe and Kenyan SL-28, sips of tropical fruit juice, and aromas of strawberry wine. Coffee farmers use a brix refractometer to measure a coffee’s sugar content; that’s why we call this incredibly sweet cup the Brix Breaker!