COLOMBIA La Violeta Pacamara – Filter

At 1750 meters in Timaná, Huila, Rafael Aya Martínez cultivates Pacamara on steep volcanic influenced slopes with strong drainage and mineral rich soils. This hybrid of Pacas and Maragogipe is known for its large seed size and open cellular structure, demanding careful nutrient management and precise drying.

Processed as a natural, cherries are dried intact under controlled airflow. Pacamara’s larger seed mass slows internal moisture migration, making drying discipline essential. When executed cleanly, the variety shows layered fruit structure, broad aromatics, and extended tactile presence while maintaining altitude driven clarity.

Five Elephant presents this natural-processed Pacamara from Rafael Aya Martínez in Timaná, Huila, grown at 1750 meters. The roaster emphasizes a layered fruit structure and broad aromatics—qualities that reflect both the varietal's inherent character and the natural processing method's typical fruit-forward tendencies. Pacamara, a larger-bean hybrid, often develops pronounced sensory complexity in careful hands, and this lot's emphasis on aromatic depth suggests careful fermentation and drying choices by the producer.