Panama Chiriquí Pacamara 48hrs Oxidation Natural

Roaster Notes:

This unique Pacamara from the highlands of Chiriquí is bold yet refined, shaped by a careful 48-hour oxidation natural process. The cup opens with the tart, winey brightness of hawthorn, layered with the floral vibrance of hibiscus. As it develops, a gentle honey sweetness emerges, softening the edges and leaving a smooth, lingering finish.

Complex but approachable, this coffee carries both intensity and elegance—red fruit brightness balanced by floral depth and natural sweetness. It’s a vibrant expression of experimental Panamanian processing, offering a cup that feels both adventurous and harmonious.

Our recommended brewing recipe:
Temperature: 92 Celcius
Grind Size: Medium Coarse (Comandante 30 click).
Time of Brewing: 2.0 Minutes.

More details about this coffee:
Country: Panama
Region: Cordillera Chiriqui
Farm/Producer: Corpachi
Processing: 48hr Oxidation Natural
Elevation: 1600-2000M
Variety: Pacamara