“Is there something I need to taste one more time?” 

“This time it’s Pacamara,” she says. “But even though it’s the same variety, I processed it in two completely different ways. The results are quite interesting.”

That’s always what I think when I stand in front of Joselyn. She’s constantly trying something new, and each time, I can’t help but give in to my curiosity. Pacamara is famous for its large size, its beans are far bigger than most other varieties. The last time I drank Pacamara is buried somewhere in the distant past, which only makes me more curious about Joselyn’s reinterpretation. 

01. Pacamara Yeast | She began by harvesting the pacamara cherries, then started fermentation using a carefully selected yeast to control harmful bacteria. Once fermentation was complete, the cherries were slowly dried in a dark room to ensure perfect drying even in frequent rainy weather. From the first sip, pacamara yeast shows its presence with its characteristic weight and depth. Soon after, soft notes of tropical fruits like papaya, blueberry through.

02. Pacamara Natural | On the other side, she prepared pacamara using the traditional natural method. This version leans more toward black tea with bright citrus notes. Same variety, different processing, how would that difference appear on the palate? Thanks to Joselyn’s experiment, my taste buds set off on yet another adventure.


+ CHOOSE YOUR OPTION 
- Pacamara yeast 150g | Rich body, tropical fruit, papaya
- Pacamara natural 150g | Black tea, bright citrus notes 
- Set 150g x 2ea | Tasting set for curious palates

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