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This pacamara has an aroma of sweet pipe tobacco and complex sugar browning. The cup is laden with honey sweetness, dried tamarind and date, with FC roasts showing 'smokey' cedar chips and chipotle pepper flavors. City+ to Full City+.
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This coffee comes from within the small municipality of San Fernando, Ocotepeque and though we don't know a whole lot about its origin, we do know that it's a single producer coffee, made up entirely of Pacamara. The Pacamara varietal is a large bean type, made up of both Pacas (local mutation discovered in the 1940s) and the Brazilian type Maragogype from where it gets it's size. Being a larger bean, I found it needed a "slow and low" approach in the roaster, in order to achieve roast evenness from the inside-out. The coffee was grown around 1400 meters, and while not extremely high altitude, still lends to overall density.
The dry grounds of this pacamara have an enticing mix of black raisin and sweet pipe tobacco, a maraschino cherry background note. It's a unique blend of smells, setting it apart from other coffees we've tasted from the region. Hot water elevates sweetness too, introducing a robust caramel scent in the wetted grounds, complex layers of sugar browning, and a slight dried flower scent is emitted on the break. City roasts are a tad light in my opinion, though partly due to the fact that I think my lightest roast may not have been completely roasted internally, and had a sort of lingering grass note. City+, now that's a different story. There's a definite honey sweetness, refined in nature, making way for notes of dried tamarind, date, and moderate acidity as the cup cools. Full City roasts establish pleasant 'smokey' flavors, like cedar chips and chipotle pepper, as well as a return to the sweet tobacco sensed in the fragrance. Being a large and rather dense bean, this coffee can take heat and I think is best from City+ to Full City, but also a great option for folks who prefer 2nd snaps.