GUATEMALA PACAMARA

Pacamara has very large beans, and heat moves through them delicately.
If you roast only the surface, the vibrancy disappears; if the inside is left underdeveloped, it turns heavy.
That is why the roast is slow and meticulous.
The rise is set gently, allowing heat to penetrate evenly all the way to the center of the beans.
By letting the sugar reactions progress without rushing, we brought out cassis and floral aromas with clarity.
In the final stage, heat is carefully controlled,
leaving bright citrus acidity and juicy sweetness while keeping the texture smooth.
Not too heavy—above all, bright and clean.
A balance of vibrancy and transparency.
This is a roast design meant to bring out the full potential of large-bean Pacamara.