Finca Rosma
Lot 26-R93-5 · Gesha Fully washed
Sweetened tea · Citrus spritz · Soft florals
La Libertad, Huehuetenango · Guatemala
Red Pacamara · Fully washed
Ripe apricot · Pomelo · Clean spice
Ripe apricot and pomelo, with a full body and just a trace of clean spice on the finish. Amazingly clean and sweet expression of Pacamara. This beautiful coffee is especially enjoyable as an incredibly complex and dynamic espresso.
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In the cup
Ripe apricot and pomelo, with a full body and just a trace of clean spice on the finish. Amazingly clean and sweet expression of Pacamara. This beautiful coffee is especially enjoyable as an incredibly complex and dynamic espresso.
The producer & process
This washed Red Pacamara comes from El Injerto’s March–April 2026 harvest. A cross of Pacas and Maragogipe, Pacamara is known for its unusually large beans. After fermentation and washing, this coffee soaked in clean water for 24 hours. Drying began on the patio and finished at low temperature in a Guardiola.
The Aguirre family has farmed El Injerto in La Libertad, Huehuetenango, for generations. Arturo Aguirre Sr. and Jr. oversee the farm, where preserved forest surrounds the coffee plantings and mountain springs supply water. Pacamara has a particular place in its history: El Injerto won Guatemala’s Cup of Excellence with the variety in both 2008 and 2015. This washed Red Pacamara was purchased directly from the Aguirre family.
Fermented and washed, then soaked in clean water for 24 hours. Drying began on the patio and finished at low temperature in a Guardiola.
Our standard pour-over starts with 15 g of coffee and 225–240 g of water at 88–92°C. Adjust for your grinder and the coffee’s time off roast.
Leave the bag sealed for at least two weeks after the roast date. Most of our coffees taste best around four weeks after roast.
See our shipping policy for current preparation and delivery details.