Menu/Pacamara
Pacamara in the CafExporto genetic bank, Loja, Ecuador Hacienda La Papaya . 2026/2027 crop
Lot . Ref. 26 / 2026/2027 menu

Pacamara

Natural . Hacienda La Papaya . producer Juan Peña
89+
CafExporto cup score, floor Loja, Ecuador . 1,800 to 2,200 m
80 . Specialty8590 . Outstanding95100
Hacienda La Papaya Natural 2026/2027 crop 25 kg box
Moisture
10.4%
Density
80 kg/lt
Variety
Pacamara
Process
Natural
Farm
Hacienda La Papaya
Region
Loja, Ecuador
Box size
25 kg GrainPro box
Harvest
2026/2027 crop

Full pricing is included with your samples.

↓ Brochure (PDF)
89+ CUP FLOOR Stone fruitSweetBodySpice

Tasting notes . Pacamara

CaramelSpiceStone fruitSyrupy body

The variety.

01 / Pacamara

A Pacas by Maragogipe hybrid created in El Salvador, known for the largest seeds in the Arabica species. At altitude and carefully processed it produces remarkably complex, powerful cups: brown sugar and caramel sweetness, warm spice, stone and tropical fruit, and a creamy, syrupy body.

The process.

The whole cherry is dried 20 to 30 days to 10 to 11% moisture, with manual turning 3 to 4 times a day. Fruit sugars and esters are slowly absorbed by the seed, giving a fruit-forward cup with complex sweetness and enhanced body.

Juan Peña cupping at the CafExporto lab in Cuenca
The grower, on this coffee
Pacamara has the largest seed in Arabica, and at our altitude, processed with care, it gives a powerful, complex cup: brown sugar, warm spice, stone and tropical fruit, a syrupy body. It is a coffee a roaster remembers.
Juan PeñaFounder and master agronomist, CafExporto
Juan Peña signatureCERTIFIED
Ref. 26 . Pacamara Natural Hacienda La Papaya . Loja, Ecuador
89+ ↓ Brochure