What are the Essentials of Pour-Over Don Juliana Pacamara Coffee & What Causes the Acidity in Pacamara Pour-Over

Don Juan Estate Pacamara Coffee

Country: Panama

Product Name: Don Juan Estate Pacamara

Region: Boquete

Grade: SHB

Processing Method: Washed

Altitude: 1,650 meters

Variety: Pacamara

Don Juan Estate Story and Information

Panama Don Julian Estate

Many years ago, most purchasers in the specialty coffee industry avoided large bean varieties such as Maragogype and Pacamara. Large bean varieties grown in medium to low altitude areas typically exhibited less desirable vegetable or woody flavor notes. At that time, most coffee farmers had not yet attempted to cultivate them at high altitudes. It wasn't until Hacienda La Esmeralda won the Cup of Excellence championship multiple times with the Pacamara variety that specialty coffee enthusiasts gradually realized that Pacamara produced at high altitudes could actually have such rich and complex flavors.

Several years ago, when visiting Panama, we happened to sample freshly produced Pacamara from Don Juan Estate and were deeply impressed by this estate. We also exchanged considerable information about the Pacamara variety with the estate owner, Mrs. Burneskis. There is currently consensus on several key points for producing high-quality Pacamara: 1. The estate's altitude, 2. Strict fertilization control is particularly important for the Pacamara variety, 3. During the coffee harvest period, only harvest the most mature Pacamara fruits - any with unripe coloring cannot be harvested.

Time returns to around March 2013, during the coffee harvest season in the Boquete region. We visited the estate with the owner to understand the entire operational process. Upon arrival, one could clearly sense the owner's dedication to maintaining the estate's ecosystem. The estate preserved a large number of original shade trees and many other native tree species. The owner explained that while preserving many native tree species limited the estate's annual production, it could improve quality and flavor. Coffee trees need to coexist symbiotically with their surrounding environment. Although cutting down these trees could increase production, it would significantly harm coffee quality. Therefore, many protected species of flora and fauna can still be found within the estate. We also discussed with the owner about caring for local farmers. This year, the owner officially began building dormitories exclusively for farmers, providing them with better living conditions and achieving sustainable management philosophy by improving farmers' quality of life.

Pacamara Coffee Bean Variety Introduction

Pacamara, a new hybrid born in El Salvador in 1958, is a cross between the Bourbon variety Pacas and the Typica variety Maragogype, combining the advantages of both while surpassing them! Clean and smooth, rich and mellow, with lively acidity, full-bodied flavor, and a long-lasting aftertaste that is truly astonishing.

At the 2005 El Salvador Cup of Excellence, Pacamara stunned everyone. Among the top ten winners, the Pacamara variety notably claimed the 2nd, 5th, 6th, and 7th places!

In 2007, the Pacamara variety went on to win championships in both Guatemala and El Salvador's Cup of Excellence competitions. Since then, Pacamara has been unstoppable on the path to winning awards, consistently ranking at the top of major competitions and internationally recognized as a rising star variety comparable to Geisha.

Just in the Guatemala Cup of Excellence alone, Pacamara sat atop the championship throne for 7 out of 10 years from 2008 to 2017.

Due to Pacamara's extraordinary performance in competitions, in 2017, the Best of Panama (BOP) international competition committee decided to create a separate category specifically for the Pacamara variety.

However, despite such a successful bean variety, Pacamara still has its drawbacks: Pacamara has higher requirements for soil, climate, environment, and altitude, with low yield and poor resistance to leaf rust disease. Therefore, its cultivation prevalence is not high.

Today, although Pacamara is no longer particularly rare, it remains an uncommon bean in the market. Especially, Pacamara produced in Guatemala and El Salvador is considered superior, with many international enthusiasts pursuing it, making it even more difficult to obtain domestically.

Processing Method Introduction

Natural Process

The natural process is the oldest and most original processing method for coffee beans. The process involves pouring harvested coffee fruits into large water tanks, where mature and full fruits sink to the bottom, while underdeveloped or overripe fruits float to the surface. After removing these floating beans, healthy coffee fruits are placed on patios to dry directly under sunlight, reducing moisture content from 60% to 12%-15%. Finally, a hulling machine removes the dry, hard outer skin and pulp, completing the entire processing sequence for the green beans.

(↑ Selecting coffee fruits) (↑ Outdoor sun drying)

The natural processing method can enhance berry and tropical fruit flavors with mild fruit acidity. However, traditional natural processing sometimes produces negative flavors such as earthy notes or over-fermentation.

Today, the natural processing method is becoming popular again, even becoming one of the important processing methods for competition-grade coffee beans. This change comes from the use of improved African raised beds. Raised beds can avoid ground moisture, animal droppings, and earthy flavors, while allowing fruits to be in a good air convection environment, making drying more uniform. Farmers regularly turn the beans, allowing them to gently absorb the sweetness of the pulp, making the flavor increasingly rich.

Roasting Suggestions/Analysis

This coffee variety is the large bean "Pacamara" with relatively large particles and high density. New season beans themselves have higher moisture content. During the roasting process, heat absorption is slower, and the Maillard reaction process is faster. The yellowing point occurs around 5 minutes. For the first roast, you can try a slightly higher bean-drop temperature, for example, 200°C, with relatively higher heat settings, then gradually reduce the heat as needed during roasting: reduce heat after beans enter the yellowing point to extend dehydration time, allowing the large beans to dehydrate thoroughly; after dehydration completion until before first crack, appropriately maintain medium heat or slightly increase it to accelerate the Maillard reaction time and ensure pressure before first crack; before the first crack signs appear, appropriately reduce heat to avoid burning the bean surface. With this operation method, the coffee's dehydration time is relatively extended, with temperature increase rate of 6-8°C every thirty seconds, while still maintaining normal entry into first crack between 8.5 to 9.5 minutes, preserving more floral and fruity aromas and maintaining clean, bright acidity. It is generally recommended to drop the beans between the dense stage of first crack and the end of first crack, around medium roast level.

Cupping Flavor Description

Flavor Profile: Passion fruit, dried mango, strawberry, fermented rice wine, fruit vinegar, rich floral notes, sugarcane, cherry, with long-lasting aftertaste

Brewing Analysis

Today, FrontStreet Coffee introduces the commonly used method for hand-brewing Pacamara coffee: V60 Three-Pour Method

Segmented extraction, dividing all brewing water into three pours

Suitable for light roast, medium-light roast, and medium roast coffee beans

Uses V60 dripper

Extending bloom time or increasing water breaks can enhance the richness of coffee taste

The segmented extraction method of three-pour brewing

Advantages: More complex than single pour, can clearly distinguish the front, middle, and back end flavors of coffee. The method involves increasing water volume after each bloom, typically pouring when the coffee liquid is about to drop to the powder surface, using small, medium, and large water flows for three extractions.

Disadvantages: Higher requirements for water flow rate and volume.

FrontStreet Coffee's Pacamara Hand Brew Parameter Recommendations

Using a V60 dripper can enhance the layered flavors of hand-brewed coffee, making it richer and cleaner, perfectly expressing the uplifting and bright aromas of the Pacamara variety.

15g of coffee, water temperature 89-90°C, grind BG 5R (China standard 64% pass rate through #20 sieve), water-to-coffee ratio close to 1:15-16

Method: 27g water bloom, bloom time 30s. Hot water from the gooseneck kettle should be poured clockwise in circles around the center of the filter. Start timing when brewing begins, pour water to 27g, then stop pouring and wait 30 seconds for the first pour.

For the first pour, circle like before but can slow down slightly, speeding up when reaching the outer circle, stopping at around 1:15 seconds. When the liquid level drops by 1/3, pour again. The second pour focuses on the center, avoiding water hitting the area where coffee powder meets the filter paper to prevent channeling effects. End extraction around 2:05 seconds; the tail section can be omitted (the longer it takes, the more astringency and rough texture will increase).

Segments: 30-125-230g

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473