COLOMBIA- YELLOW PACAMARA NATURAL

Producer: Luis Anibal Calderón
Farm: Villa Betulia 
Variety: Yellow Pacamara   
Processing: Natural  
Origin: Acevedo, Huila
Altitude : 1500-1600
Tasting Notes : Mixed Berries, Vanilla, Chocolate
Sourced From: Cofinet 
Bag Size: 250g/8.8oz


The Roast Profile and Roast Approach :
Our first time tasting this coffee, we found that the main flavor profile evoked tropical fruits, berries and had a slightly boozy quality. After a couple different roast approaches, the roast that had the longest Maillard phase highlighted more the coffee's frutiness while balancing out some of the booziness. While the roast with a shorter Maillard phase made the coffee very boozy forward, it had less berry and tropical fruit notes. In light of this, we decided to roast this coffee with a longer Maillard since this seemed to give us what we were looking for in this coffee. 
One thing we found tricky while roasting this Natural Pacamara was that once the coffee entered first crack it naturally wanted to rapidly increase in temperature which made it tricky to keep this roast light while still getting a good bit of development. We resolved this by using very low gas settings prior to first crack. 

Yellow Pacamara:
The Yellow Pacamara is a natural mutation of the Red Pacamara (a cross between a Maragogype and Pacas). It was discovered by the Mierisch Family in Nicaragua. Yellow Pacamara cherries are similar to the more common Pacamara variety.