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The Pacamara variety’s distinct feature is its large screen size, which impacts the roasting process. Like other large bean varieties such as Maragogipe, Pacamara requires some adjustments in roasting to achieve optimal development. These larger beans tend to require higher charge temperatures and gas pressure compared to smaller beans like Ethiopian varieties or Mocha.
For this roast, the profile was designed by taking into account the origin (Colombia), the natural processing method, and a medium-light drop temperature. However, the large screen size of Pacamara required modifications to the standard reference profile. Specifically, the charge temperature was increased by 10°C (18°F), and the gas pressure was raised by 1 mmAq. These adjustments helped to maintain a balanced roast progression, preventing the roast from being too slow or too fast.
In future batches, I plan to lower the drop temperature by 1-2°C (1.8-3.6°F) to target a lighter roast point. This adjustment is intended to reduce the cacao nibs flavor and bring out more juiciness in the cup. To achieve this, the charge temperature will be lowered by 10°C, while the gas pressure will be maintained at the current level. This change should result in a brighter, fruitier cup with enhanced complexity and sweetness.
The overall aim is to highlight the unique characteristics of this Pacamara coffee, with a focus on juicy, fruity notes and a well-balanced body.
