ELIDER CRUZ'S PACAMARA – PACAMARA, ANOXIC WASHED – PERU

SCENERY
LONDON, ENGLAND

ELIDER CRUZ'S PACAMARA – PACAMARA, ANOXIC WASHED

BLACKCURRANT
GOOSEBERRY
VANILLA COLA

PRODUCER: ELIDER CRUZ
ORIGIN: PERU
REGION: BUENOS AIRES, SALLIQUE, CAJAMARCA
FARM: EL CHMANAL
VARIETAL: PACAMARA
ALTITUDE: 2350 - 2420 MASL
PROCESS: ANOXIC WASHED

ROAST DATE: MAY 7, 2026

FROM THE ROASTER

WE HAVEN'T BOUGHT/FEATURED A HUGE AMOUNT OF PACAMARA IN OUR TIME OPERATING AS A ROASTERY. FOR A LONG TIME WE SUBSCRIBED TO AN OUT-DATED VIEW OF HOW TO ROAST THEM - SO THEY MASSIVELY SUFFERED AT THE FIRST HURDLE, WITH POOR SAMPLE ROASTS NEGATING THEM FROM A CHANCE TO SHINE. THE SECOND IS THAT.. QUITE A FEW OF THEM, EVEN ROASTED QUITE NICELY, JUST AREN'T OUR CUP OF TEA - CAN OFTEN BE QUITE BELL PEPPER/ALIUM FORWARD.

SAFE TO SAY THIS LOT IS QUITE THE OPPOSITE - HONESTLY YOU CAN SMELL HOW NICE THE ACIDITY IS BOTH OFF THE GREEN COFFEE + OFF THE ROASTED LOT. WE'VE FOUND OURSELVES HUFFING BOTH DURING THE QC PROCESS GETTING TO THE POINT OF RELEASING THIS LOT. INTOXICATING

WITH THE STRESSES OF GROWING AT SUCH EXTREME ALTITUDES, THIS PACAMARA IS SUPER DENSE AND DOESN'T QUITE REACH THE MAXIMAL SIZE THE GENETICS CAN EXPRESS WITH AT LOWER, WARMER CLIMBS, ALTHOUGH THAT COULD ALSO BE PARTIALLY DOWN TO THE MILD INSTABILITY INHERENT IN THE VARIETY - PURE SPECULATION. WHAT WE CAN SAY IS THAT THE ALTITUDE AND CAREFUL PROCESSING HAVE PRODUCED A SUPERLATIVE LOT THAT IS OUTRAGEOUSLY GOOD VALUE AND DELICIOUS, AND WE REALLY SHOULD HAVE BOUGHT MORE THAN WE DID - GET IT WHILE IT'S HERE.

WE’RE TASTING HEADY + RICH AROMATICS - WE FIND CHERRY, RASPBERRY & BLACKCURRANT LEAF. IN THE CUP IT'S REALLY VIBRANT - WE'RE FINDING BLACKCURRANT JAM, FULL-SUGAR VANILLA COLA (WHICH WITH THE ACIDITY, GIVES AN ALMOST EFFERVESCENT ELEMENT TO THE BODY), GOLDEN KIWI AND RAMBUTAN. AS IT COOLS BECOMING MORE LIKE GOOSEBERRY COULIS, WITH A WHITE CHOCOLATE SWEETNESS. ZINGY AND ABSOLUTELY BURSTING WITH ENERGY.

PROCESS

SELECTIVELY HARVESTED CHERRIES ARE SORTED TO REMOVE UNDERRIPE AND OVERRIPE FRUIT, THEN DEPULPED THE SAME DAY. THE DEPULPED PARCHMENT IS SEALED IN BAGS FOR A 48 HR FERMENTATION IN AN ANOXIC ENVIRONMENT, THEN FULLY WASHED TO REMOVE MUCILAGE. THE NOW CLEAN PARCHMENT WAS SLOWLY DRIED IN A MARQUESINA USING AMBIENT HEAT AND AIRFLOW TO REACH A FINAL TARGET MOISTURE OF 11%

HARVEST

CROP 25/26, ARRIVED UK: JANUARY 2026. NEW PURCHASING RELATIONSHIP