December 2023
Mil Cumbres Pacamara Carbonic Maceration
The coffee for 42 was from Milcumbres (1600-2000 masl), located in Cordillera, close to Volcan, Chiriqui, Panama. We had his Sidra back in Monthly MAME 35, this time his Pacamara. The producer Mario Fonseca, who is a coffee passionate lawyer, chooses varieties to plant, which are both tasty and productive. His Pacamara is even with his emotional touch, him being half El Savadorian, he loves Pacamara as its origin. His farm Milcumbres is always cloudly with the temperatures of 18-21 degrees, which allows him to let the coffees mature extra slow. The pacamara was sorted after being floated in water, then placed in carbonic maceration for 48 hours. Then dried for 32 days (slow dry!)
In the cup it had a beautiful buttery mouthfeel with notes of melted caramel, papaya and green plum.