La Cabra Pacamara
- Country: Guatamala
- Region: Fraijanes, Primavera, Freddy Orantes
- Altitude: 1600m
- Variety: Pacamara
- Method: Natural
- Flavour Notes: Passionfruit, peach & molasses
- Grind Settings & Brew Ratio: 20.0i/1.1@700rpm/45o/25s
- Roaster: La Cabra
Today’s coffee is roasted by La Cabra.
This summer my girlfriend and I did a pre-baby last hoorah road-trip from Amsterdam to Bergen. The main purpose of course was the great outdoors (attached some pictures below), however it did mean charting a course through Danish and Norwegian coffee territory. At the top of the list in Denmark was of course La Cabra. I had a good chat with their brew master, tried both some filter and espresso and asked for the funkiest one to take back home.
She said without doubt this Guatemalan Pacamara. I’d never heard of Pacamara. I learned 2 things: 1) Pacamara’s are funky, 2) the beans are massive, so massive even my Lyn Weber struggled, often retaining 1 or 2 resilient beans bouncing around off the burrs. This is the first coffee to conquor the mighty Lyn Weber. It was only 150g so not a lot of experimenting to do, I don’t think I got the most out of it. Also by the time I pulled the last shot I had a baby-on-board and in all my excitement forgot to tamp it… I remain on the hunt for more Pacs (I’ve now learned this is the lingo).
