What kind of Pakamara coffee beans are coming from? Can Pakamara be compared with Rose Sharpie?

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Panama coffee Don Julien Manor Pakamala water washing process

Panama Don Julian Pacamara Washed

Best Panamanian Coffee Award for 7 consecutive years!

It is managed by Hea Burnesky, a rather talented estate owner in Panama. Under the period, there are two kinds of raw beans, both of which have won numerous awards in the Best Panama Competition under different names. One of them is Typica Hea, which won the bid in the previous two years. The other is Pacamara of Don Julien Estate. This estate is also located in Panama's Boque specialty area. It is 1650 meters above sea level. It has excellent fertile volcanic soil and unique microclimate. In addition, excellent varieties and good cultivation techniques are added. To produce a flavor that will amaze the world. And this year I won first place in the best Panamanian traditional competition. Pacamara, a new delicacy that has emerged in recent international cup competitions, is actually a hybrid breed bred in Salvador in 1958. It inherits the large and rich acidity of Maragogype and inherits the aroma and sweetness of Bourbon variant Pacas, thus producing an outstanding variety with unique flavor, excellent acidity, good sweetness and strong body.

Boquete Origin Excellence:

Boquete is located at the highest Baru volcano in Central America, and the estate is located at an altitude of 1650M, which is almost the highest altitude for coffee cultivation in Panama.

2. It has fertile young volcanic soil.

3. Unique microclimate. Boquete can be divided into seven to ten different microclimate zones.

During the dry season, often referred to locally as Bajareque, clouds from the Pacific Ocean cover the area, which is known as "horizontal precipitation," keeping it very humid and cold even during the dry season.

And in winter, harvest season, it turns into a lot of rain. This microclimate means that coffee plants must take two to three years longer to start harvesting than in other regions; coffee fruits ripen more than a month longer than in other regions, allowing more time for coffee trees and fruits to develop and be more compact.

Dry fragrance: mango, apricot, honey, pear, peach sweet fragrance, vanilla

Wet aroma: sucrose, tropical fruit, caramel, green apple, longan nectar

Sip: Creamy body, rich floral, sucrose, cherry, honey aromas, soft citric acid, sweet and elegant, the overall flavor is perfectly balanced.