Corpachi Pacamara Anaerobic Natural
Corpachi Pacamara Anaerobic Natural
Cordillera, Panama
Apricot, Grape, Raspberry, Tea Florals
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Details
Details
Origin: Cordillera, Panama
Farm: Corpachi
Producer: Edgar Gutierrez
Altitude: 1600m
Process: Anaerobic Natural
Variety: Pacamara
Harvest: 2025
Roasted for: Espresso or Filter
Processing Level: 3/5
Brewing Recommendations
Brewing Recommendations
General Information:
Water: Soft, balanced mineral profile. Favour Magnesium and balance with Calcium, with little bicarb. (≈60-100 ppm TDS)
Rest time: 7–14 days post-roast
Filter Recipe
Grind setting: Medium–fine (adjust for 2:30–3:00 total brew) - Around 25 Clix.
Brewer: Either Conical (V60, Timemore) or Flat (Orea, Solo)
Dose: 16 g coffee → 260 g water
Water temp: 92–94 °C
Pours: 3 (bloom + 2 equal pours)
Pour Structure: 60g Bloom for 40s, followed by 2 equal pours of 100g. Drawdown of 2nd pour around 1:25. Last pour when bed is dry. All pours from a medium height to promote agitation.
Total brew time: ~2:45
Espresso Recipe
Water: ≈120 ppm TDS
Rest time: 20+ days post-roast
Brew recipe
Grind setting: Espresso-fine (dial for 1:2.5 ratio in 25–30 sec)
Dose: 18 g in → 42 g out
Water temp: 95 °C
Brew time: 25–30 sec
Shipping and Delivery
Shipping and Delivery
Processing time:
All orders submitted before midnight on Sunday are processed the following week. While we do our best to accomodate later orders, we can't guarantee them shipped that week. At the latest will be the following week. We do our best to ship all orders by Wednesday.
Domestic:
Within Switzerland Shipping with Swiss Post, free over 50CHF. Usually takes 1-2 days.
International:
We offer Swiss Post Postpac Priority (with tracking), Fedex, and DHL. Rates depend drastically on size of package, and destination. Customs fees may be due, and must be paid for by the receiver. Usual transit times:
Postpac Priority: 7-15 Working Days
Fedex and DHL: 2-7 Working Days
At the foot of Volcán Barú, we met Edgar from Corpachi Coffee Estates, who cultivates several varieties other than Geisha with an obsessive attention to detail. Today we're focusing on his Pacamara - a variety with much larger cherries, and beans than others. Only the ripest cherries are hand-selected before being sealed in oxygen-free tanks, where a controlled anaerobic fermentation takes place for 5 days - this intensifies the fruit notes of this coffee, and builds sweetness, but being done at cool temperature we don't have too much fermentation notes.
After fermentation, the coffee is dried naturally on raised beds under shade, with the last drying occuring in dehumidified rooms, with frequent turning to ensure even moisture reduction and to protect the delicate aromatics. The result is a vivid, fruit-saturated expression of Pacamara.
Expect those deep fruit notes to be the most obvious with this lot - think blue and purple fruit like blueberry, purple grape and strawberry - it's a unique coffee that has been a lot of fun to source, roast, and taste!
