Los Pirineos Pacamara

With complex tart red fruit flavors, notes of stone fruit and structured acidity, this is a great example of how complex a washed Pacamara can be. There is a good reason why Los Pirineos has won so many awards for their Pacamara coffees.
Often times you hear that Pacamara coffees can be a bit herbal or oniony in flavor, and I don’t disagree, but this coffee has none of those off-flavors. There are so many versions of Pacamara being planted as the cultivar is not uniform, probably because it was released before it was stabilised as a new cultivar. Maybe that is why there are so many different flavour profiles of this cultivar as well.
In my experience the Pacamara coffees from Los Pirineos  always taste good and rarely have any of those weird flavors. I believe this is because Los Pirineos was in fact one of the farms involved in the development of the cultivar and the team was able to select a good line for the farm. Today Diego produces high quality certified Pacamara seeds that he also sells to other farmers.