![Cajamarca [Pachamara]](/brand/beans/Pachamara.jpg?v=3)
Default is the profile we developed for this lot. Most of our coffee is roasted for pour-over; it still works as espresso if you want those flavors in the shot.
- Region
- Jaén, Cajamarca
- Farmer
- Cajamarca producers
- Process
- Washed
Cajamarca [Pachamara]
SCA 87Floral, chocolate, stone fruit
Lot sheet
Bean specs
- 01 Selective pick
- 02 Ferment 24–36h
- 03 Wash
- 04 Raised beds
- Country Peru
- Region Jaén, Cajamarca
- Variety Pachamara
- Height 1500–1900 msnm
- Process Washed
- Profile Floral, chocolate, stone fruit
Mill notes
About the processing
Fully washed: cherries are selectively picked, depulped, fermented 24–36 hours, washed clean, then dried on raised beds. Parchment is sorted before the lot moves to the Cusco warehouse.
This lot
Green, roast, rest
Cusco
We buy green from farmers and labs, profile the roast, then roast after you order and ship the next day so rest happens in transit. Most lots are for pour-over; the same coffee works as espresso if you want those flavors in the shot.
-
0–5 days
Degassing
0–5 days. Usually too fresh — sour notes or uneven brewing. Bloom on pour-over.
-
1–6 wks
Peak
1–6 weeks. Excess gas is gone; origin notes and aroma are still loud.
-
6 wks–3 mo
Fading
6 weeks–3 months. Fruit and acidity start to dull into generic coffee.
-
3–9+ mo
Stale
3–9+ months. Safe to drink, but flat, papery, or woody.
Whole bean. After you open the bag, flavor holds about a month. We don’t grind for shipping — ground coffee is at peak for 20–30 minutes, then aroma drops fast.
Pour-over: brew 2–3 days after roast with a bloom. Press, Moka, AeroPress: 3–7 days. Espresso: 5–14 days so CO₂ doesn’t wreck the shot.
About the Producers
Pachamara (Pacamara) is Pacas × Maragogipe: a large-bean plant grown in small plots in Peru’s northern highlands. This is a small auction (subasta) lot.
Flavor
Explorer.
Bright & Fruity
Floral, chocolate, stone fruit
This Cajamarca [Pachamara] boasts a sophisticated sensory profile driven by organic acids and enzymatic reactions during processing. The initial tasting notes reveal pronounced floral, supported by a vibrant backbone of chocolate and stone fruit. The sweetness is distinctly fruit-forward, reminiscent of ripe stone fruit and berries, balancing the sparkling malic acidity. Delicate floral aromatics carry through the entire cup, contributing to an elegant, tea-like body and a remarkably clean finish. A rich foundation of Maillard-reaction sweetness provides deep chocolate and caramelized sugar undertones, creating a syrupy, lingering mouthfeel.
About Jaén, Cajamarca
Cajamarca’s Jaén and San Ignacio belt is where most of our recent northern lots come from. Pachamara’s long bean and floral-chocolate cup sit beside Marsellesa and Bourbon on those same slopes.
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