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Panama Jamison Savage Natural Pacamara

Regular price
229 kr
Regular price
Sale price
229 kr
Include taxes. Shipping calculated at checkout.
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Product Details

Coffee: From Jamison Savage and his farm Savage Coffee comes this extraordinary example of a natural processed Pacamara. This coffee is harvested in March 2022 at 1900 m.a.s.l. and has a clean, elegant, fragrant and delicate.

Taste description:  Tropical fruit aroma, notes of fruit punch, peach tea, a sparkling acidity and a long & lingering tropical finish.

Always fresh: This item contains 100 grams divided into 2 x 50 grams of whole beans roasted, packed and shipped on demand for maximum freshness.

Story:  I have always loved coffee from Panama. It was one of the first coffee producing countries I chose to go to and since then, I have always loved the Pacamara variety. So much complexity and sparkling acidity! And of course, I love the coffees that the Savage family produce.

The cherries for Pacamara Natural are harvested in both Boquete Valley and the Volcan region at elevations exceeding 1600 MASL. The coffees are sourced from producers who have excellent agronomy and selection standards. Savage Coffees collects the production from its select producer/partners and processes these cherries using the highest in innovative standards and practices.

Processing starts with a meticulous harvesting practice where only the ripest, intact, cherries are harvested with a BRIX reading over 21. These Pacamara cherries are quickly brought to our African drying bed system where they are sorted for the second time and mostly shade- dried for more than 20 days. This slow drying process allows the coffee grain to absorb the sweet, complex flavor profile inherent in the fruit. The cherries are frequently agitated to ensure even drying and reduce any opportunity for off notes.

Our Pacamara is a slow, shade-dried coffee. Inside the dry-houses, careful monitoring of temperature, airflow, and humidity is critical for optimal results. Shade-drying this coffee permits the grain to slowly absorb the natural fruit flavors inherent in the coffee’s fruit while in a low heat environment. The results are a high level of sweetness, layered complexity, elevated aromatics, and beautiful acidity.