Guatemala Villaure Pacamara Washed

Processing: Washed

Roast: Light

Tasting Notes: Lime, Caramel, Marshmallow

Body: Light with crisp acidity

On a small mountainside plot beside his family home, Aurelio’s son, Rodin, has cultivated a garden of possibilities. Here, he grows a range of coffee varieties—Caturra, Yellow Catuai, Red Bourbon, and Gesha—while also experimenting with a lesser-known type: Pacamara. A cross between the Maragogipe and Pacas varieties, Pacamara is celebrated for its large bean size and exceptional flavor profile. However, it’s notoriously challenging to grow, being highly susceptible to leaf rust.

Rodin, like his father, embraces these challenges in pursuit of superior quality. His Pacamara coffee is a testament to their family’s deep-rooted tradition in coffee cultivation, showcasing both the terroir that has made their beans beloved for years and the bold new directions Rodin and his brother Jenner are forging.

The flavor profile is vibrant and bright, featuring lively notes of lime, caramel, marshmallow, cherry, strawberry, lavender, and mint, all enveloped in a rounded body with crisp acidity.