Pacamara

Pacamara is a giant — a hybrid of Pacas and Maragogype, with beans nearly twice the size of normal coffee. It is notoriously difficult to grow and even harder to process well.

This lot comes from a single producer in Pitalito, Colombia, working at 1,710 meters. The cherries are dried slowly in the cool mountain air to build complexity without losing clarity.

Brew it slow. A V60 or Chemex will pull out the cacao, the black tea structure, and the long raisin finish. Anything faster and you'll miss what makes it rare.