|Producer||The Diaz family|
Four Family Farms
|Harvest||December - March|
Expect notes of Elderflower, Apricot, Lemon.
Jose Efrin, Jose William, Arnulfo and Santos are The Diaz Family. Parents, children and siblings, their farms sit close together where they pool resources and elevate each other through a collective family bond.
This lot from the Diaz family is a red pacamara. It marks the first time this year we’ve released the cultivar. The first thing you’ll notice with pacamara is that it’s massive. It’s also one of the world’s most high quality cultivars – before gesha, it was often the coffee taking the top spot at producer and barista competitions. It has a huge amount of flavour clarity, with lots of fruit-driven notes.
El Salvador is the most common place to see pacamara because it was developed there in the 1950s by the Institute of Coffee Research. It is a hybrid between maragoype and pacas. The maragoype is where it gets its bigger size, but remarkably it tends to have a much better cup quality than its parents.
Roasting pacamara is exceptionally hard. As a giant bean it tends to be difficult to ensure the internal and external parts of the bean are evenly roasted. By ensuring a roast uniformity we can help develop the bean the same, so that the same flavour compounds are created throughout the bean. When the coffee is eventually brewed, this means a higher flavour clarity and sweeter cup.
Organic House Blend was created by blending two organic coffees from Latin America: the Colombian Los Vascos and the Nicaraguan San Juan. Carefully roasted to highlight the coffees’ vibrant and natural flavours, House Blend is a crowd pleasing combination of sweeetness and balance.
Organic Classic Blend was created by blending two coffees from Latin America: the Brazillian Dutra and the Colombian Belen. Combining the intense nut-and-chocolate flavours of the former with the smooth sweetness of the latter, this is a big, bold roast which you won’t soon forget.
Organic Decaf is an easy-to-drink, classic coffee. Decaffeinated using the all-natural sparkling water method, it's made from lots grown in the forests of the West Nile. The coffee cherries here ripen slowly, creating a naturally sweet, complex cup which is incredibly smooth and balanced.