SEPTEMBER SUBSCRIPTION
Terrazas Del Pisque, Ecuador
We have had this coffee for about 6 weeks now and I have been trying to find the best way to roast it, which has been a fun learning process.
This coffee is a varietal called Pacamara, which means it is a hybrid between the Pacas variety and the Maragogype variety. The Pacamara takes after the Maragogype in the way of bean size. It is very large, and herein lies the challenge for a coffee roaster.
In the heat transfer (roasting) process, it is important to penetrate the centre of the bean to bring out the coffee's character. If not roasted evenly enough the coffee can taste thin, sour and astringent. If the outside gets too roasted in order to reach/develop the centre of the bean, then you end up with a dull, bitter and acrid coffee. The big bean needs adequate time and heat to reach the centre, while not letting the surface of the bean get too hot. It is a bit of a delicate balancing act.
It has taken some time, and a lot of critical tasting, but I am really pleased to say we have found the right heat application method to properly showcase coffees with a larger bean anatomy, like this Pacamara.
The resulting cup is big and sweet with a lot of berries and a clean but jammy mouthfeel.
Anything you need please reach out as always!
Kindest regards,
Ben