Description
Region Caldono, Cauca • Process Anaerobic Natural • Variety Pacamara •
Pacamara Anaerobic Natural
Finca Patio Bonito
QUALITIES: winey acidity • sweetness • intense fruit
RECOMMENDED ROAST: Light–Medium
CHAFF LEVEL: Medium
Flavor Profile
Cherry/Raspberry • Dried Lavender • Hibiscus
• Winey Acidity
Syrupy, jammy sweetness with bright, wine-like acidity and a perfumed floral finish.
Roasting Notes
Pacamara beans are very large, so use a robust but controlled charge to drive heat into the bean center and avoid an underdeveloped, grassy core. Keep a smooth, less aggressive ROR into first crack. Basically, don’t roast it too quickly or you can get a little grassy taste at lighter roast points. For filter, aim City – City+ for short-to-moderate development that protects the lavender, hibiscus, and berry aromatics. For modern espresso, City+ retains the winey acidity and syrupy sweetness. Anaerobic naturals can off-gas intensely, so keep adequate airflow for a clean finish, and rest 5–10 days for peak clarity. For everyday roasting: keep it on the lighter-to-medium side to celebrate the fruit and floral character.
Tasting / Roasting Snapshots
Light Roast
Medium-full body — Jammy cherry — Raspberry — Dried lavender — Sparkling winey acidity
Medium Roast
Balanced — Cherry compote — Cocoa — Rounded winey acidity — Syrupy mouthfeel
Dark Roast
Fuller body — Cocoa/roasty chocolate — Lower perceived acidity — Clean fruity aftertaste
(Caldono, Cauca — Colombia)
Finca Patio Bonito
Patio Bonito is a hardworking, family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has grown coffee for nearly 50 years and is now joined by his daughter Paola, who spent years as a cupper and buyer in Nariño and Huila before returning to the farm in 2022. Together they have refined the farm’s washed and natural processes, including thermal-shock and anaerobic fermentation modulations. The 11-hectare farm has 9 hectares planted with roughly 47,000 trees across 13 varieties, and its work is grounded in food security, soil conservation, and quality-focused cultivation.
Pacamara
Pacamara is a cross between Pacas and Maragogipe, developed in El Salvador by the Salvadoran Institute of Coffee Research (ISIC). It belongs to the Bourbon-Typica group, produces a very large bean on a compact plant, and is capable of exceptional cup quality at high altitude, though it is low-yielding and highly susceptible to leaf rust. It is celebrated for complex, intense aromatics and a fruit-forward, often floral cup, which the anaerobic natural process here pushes toward cherry, raspberry, and dried-flower intensity.
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