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PACAMARA Micro-Lot

Spices, Cinnamon, Liqueur-like aftertaste
PACAMARA Micro-Lot

Bag Weight

70 Kg

Harvest Season

2025

Status

—

Lot number

—
Dupuy, TX:
300 Bag(s)
Discover the greatness of Pacamara, an exceptional varietal grown in the high-altitude regions of Huila, Colombia, and known for its extra-large beans and bold sensory profile. Its complexity dazzles with notes of tropical fruits, chocolate, fine spices, cinnamon, and an exotic liqueur-like touch. With vibrant acidity, a creamy body, and a long-lasting finish, each cup offers an intense, sophisticated, and truly unforgettable experience.

$ 20

Specs

Contry Of Origin

Colombia

Region

Huila

Malla

—

Process

Washed

Faltas:

—

Drying Process

Sun-dried

Harvest Months:

—

Altitude

1.600 to 2.300 m.a.s.l

Harvest Season

2025

Bag Weight

70 Kg

Variety

—

Protection

—

Defects

—

Coffee Varieties

Caturra, castillo, Variedad Colombia

Certifications

Rainforest Alliance, USDA Organic, Organic JAS, Organic UE

ABOUT THIS COFFEE

A microlot where giant genetics and artisanal precision converge The Pacamara – Micro-Lot from CAFEZAM is one of the most admired and distinctive varieties in the world of specialty coffee. Known for its exceptionally large beans and remarkable cup complexity, this limited edition is born from the perfect balance of exceptional genetics, a privileged terroir, and advanced fermentation processes designed to highlight its unique character. With an SCA Score of 86+, this microlot is part of our most exclusive collection, grown in minimal quantities and selected with rigorous precision. In the mountains where this Pacamara is cultivated, the combination of volcanic soils, cool nights, and controlled sun exposure allows the cherry to develop an intense and elegant sensory structure. The large bean of the Pacamara variety serves as an ideal canvas for experimental and controlled fermentations, where every variable—time, temperature, oxygenation—is managed with exactitude to enhance its aromatic profile. The result is a coffee that surprises with its depth and sophistication: Distinct floral and fruity aromas, reminiscent of white flowers and ripe plum A pronounced sweetness with notes of panela and fine chocolate A juicy, bright acidity, balanced by its enveloping body A long, complex finish that invites continued exploration with every sip This microlot reflects the essence of true craftsmanship: precision, patience, and a profound respect for origin. Its impeccable traceability and extremely limited availability make the Pacamara – Micro-Lot Reserve an extraordinary opportunity for roasters seeking coffees that transcend the ordinary and deliver memorable experiences. The Pacamara – Micro-Lot Reserve from CAFEZAM is not just a coffee—it is an edition that celebrates innovation, rarity, and masterful coffee artistry. An exclusive journey to the pinnacle of sensory excellence.

Why Choose These Coffees?

Because every cup unites the extraordinary nature of the origin with real impact on the people who grow it Choosing these coffees from Nariño and Huila means choosing far more than quality: it means embracing the exotic, the authentic, and the profoundly human. These coffees are born in regions where the mountains impose extreme challenges while offering conditions that cannot be replicated anywhere else in the world. High altitudes, unpredictable microclimates, volcanic soils, and rich biodiversity turn these beans into truly exceptional products—rare, complex, and full of character. But the exotic nature of these coffees goes beyond their flavor; it also lives in the hands that cultivate them. Behind every microlot are families working small plots on steep slopes, navigating irregular rains and delicate harvest cycles that demand near-artisanal care. In these areas, where economic opportunities are limited, coffee is more than a crop: it is a path to stability, education, and the ability to remain on their

The Terroir of Colombian Exotic Coffee: Science, Altitude, and Sensory Precision

The terroir of Colombian exotic coffee is a natural architecture of precision. It is composed of interdependent variables: altitude, soil composition, microclimate, solar radiation, vegetative cover, and microbial biodiversity. At elevations between 1,600 and 2,300 meters above sea level, lower atmospheric pressure slows down cherry maturation, allowing for a more complex accumulation of sugars, organic acids, and aromatic precursors. Volcanic soils rich in organic matter, with excellent water retention and drainage capacity, provide nutritional balance and promote clean cup profiles with silky texture and well defined acidity. Stable microclimates with frequent mist, natural shade, and significant day night temperature variation enhance bean density and allow for refined varietal expression. In addition, Colombian coffee ecosystems host a rich microbial diversity (yeasts, lactobacilli, acetic bacteria) that interacts naturally during fermentation, shaping the cup profile even without external inoculation. When these conditions are combined with intentional processes such as anaerobic fermentation, extended maceration, or thermal shock, terroir is not only expressed, it is elevated to art. The resulting coffee is not merely a beverage: it is a sensory record of a living environment, mastered through precision and craft.

The Secret Behind the World’s Most Coveted Colombian Coffee

Colombian specialty coffee is globally recognized for its exceptional origin born from a rare combination of ideal altitudes, nutrient-rich volcanic soils, diverse microclimates, and a biodiversity that fosters the development of complex sensory profiles. What truly sets it apart, however, is the evolution of its producers. Today, Colombian coffee growers are no longer just cultivators they’ve become master processors. Through years of dedication, they’ve perfected advanced techniques such as controlled fermentation, honey, natural, and anaerobic processes, along with slow, selective sun drying. This transition has been fundamental in raising both the quality and distinctiveness of origin-driven coffee. In addition, Colombia possesses a unique geographic privilege: lands capable of producing washed exotic varietals with a clean, vibrant, and elegant cup profile—where genetics and terroir converge to create world-class flavor expressions. Each micro-lot is meticulously handled on small family farms, with a focus on quality over volume. Full traceability, hand-selection of ripe cherries, and cupping scores above 86 on the SCA scale mean that only a small fraction of the country’s total production qualifies as true specialty coffee.