S
Sebastian Das ist, wie alle Kaffees von Garza, ein super leckerer Kaffee. Ich freue mich jeden Morgen darüber, mir eine Tasse frisch aufzubrühen.
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Anonym Great coffee, super service.
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Filter · Natural · Dark Chocolate, Cacao
Pacamara - Natural
🚚 At Purchase of 3 x 250g bags and receive free shipping within Germany.
€19,00 EUR
Unit price
€76,00 EUR/kg
Taxes included.
Shipping calculated at checkout.
Pickup available at Samstag Wochenende Markt Boxhagener Platz
Usually ready in 24 hours
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.
Region
Pijao – Colombia
Producer
Café 1959
Variety
Pacamara
Processing
Natural – Carbonic Maceration 200 h
Score
87
Brewing
Filter coffee. Immersion methods bring out the body best: French press or Hario Switch.
Grind
Medium
Ratio
1 : 15
Dose
15 g
Water
225 ml
Temperature
94 °C
Brew time
4:00 min
Recipe for French press. For V60: grind a little coarser than usual, 1:16 ratio.→ Recipe for your grinder & method
Processing
Natural with Carbonic Maceration – 200 hours
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.
About this coffee
This Pacamara Natural with carbonic maceration comes from Café 1959 in Pijao, Colombia. The Pacamara variety is a hybrid of Pacas and Maragogype – known for its exceptionally large beans and a flavour profile that turns out more complex and more intense than most other varieties.
The 200 hours of anaerobic fermentation with CO₂ are an elaborate process that requires precise temperature control. The result: a coffee with a winey character and a depth you rarely find in classic processing methods.
