Filter · Natural · Dark Chocolate, Cacao
Filter coffee · Café 1959, Colombia
Pacamara - Natural
Dark fruit, spice and a dense sweetness.
5.0 · 2 reviewsRegion
Pijao – Colombia
Process
Carbonic Maceration 200 h
Score
87
incl. VAT, plus shipping
- Roasted every week in small batches in Berlin.
- Whole bean. Prefer it ground? Tell us your machine in the order notes.
- Free shipping from €50 (DE). Pick-up on Saturdays at Boxhagener Platz.
Taste
Pacamara Natural: Carbonic Maceration 200 h – Café 1959, Pijao, Colombia
Pacamara is one of the largest coffee varieties – and one of the most intense. The beans are almost twice the usual size, and the profile is correspondingly complex. Dark, ripe, winey – more like a good red wine than a light filter coffee. 200 hours of carbonic maceration in an airtight CO₂ tank amplify that character even further: dark fruit, spice and a dense sweetness with a long finish.
The coffee comes from Café 1959 in Pijao, Colombia – a producer focused on anaerobic fermentations and natural processing.
Profile
- Dark fruit
- Spice
- Winey
Brewing
Recipe for French press
Filter coffee. Immersion methods bring out the body best: French press or Hario Switch.
- Dose
- 15 g
- Water
- 225 ml
- Temperature
- 94 °C
- Ratio
- 1 : 15
- Grind size
- Medium
- Brew time
- 4:00 min
For V60: grind a little coarser than usual, 1:16 ratio.
Recipe for your grinder & method →Origin
Café 1959, Pijao
- Region
- Pijao – Colombia
- Producer
- Café 1959
- Variety
- Pacamara
- Processing
- Natural – Carbonic Maceration 200 h
- Score
- 87
- Roast profile
- Filter roast
- Recommended brewing
- French press, Hario Switch, V60
Processing
Carbonic Maceration in three steps
The whole coffee cherries – pulp included – are placed in an airtight tank with CO₂. Without oxygen they ferment slowly over more than eight days, through alternating temperature phases. Afterwards they dry in the sun as a natural. The combination of anaerobic fermentation and natural drying gives the coffee its winey character and its dark fruitiness.
-
01
Whole cherries in a CO₂ tank
The whole coffee cherries – pulp included – are placed in an airtight tank with CO₂.
-
02
Over eight days without oxygen
Without oxygen they ferment slowly over more than eight days, through alternating temperature phases.
-
03
Sun-dried as a natural
Afterwards they dry in the sun as a natural. The combination of anaerobic fermentation and natural drying gives the coffee its winey character and its dark fruitiness.
Reviews
5.0
2 verified reviews
