Pacamara Fermented - Damarli Estate - Panama Single Origin

Damarli Estate, established in 1996 by David and Lia Pech, is a family-owned coffee farm and tourist destination in Boquete, Panama, near Barú Volcano. Known for cultivating specialty coffee varieties like Panama Geisha, Red Bourbon, Catuai, Caturra and Pacamara at elevations of 1,450–1,500 meters, the estate has gained international acclaim, winning awards such as 1st Place for Pacamara at the Best of Panama in 2019. Spanning 18 hectares, with 12 dedicated to coffee and 6 to preserved forest, the estate thrives on volcanic soils and Boquete's unique microclimate, offering ideal conditions for producing exceptional coffee.

The fermented natural process builds upon the traditional natural method by introducing a controlled fermentation stage before or during drying. After harvesting, ripe cherries are carefully fermented—either in sealed tanks or open-air containers—to encourage the development of distinct microbial activity that enhances complexity and depth. This process intensifies fruit-forward notes, often resulting in bold, winey, and tropical flavors with layered acidity. Though it demands precision and expertise to manage fermentation time, temperature, and hygiene, the fermented natural method produces standout coffees prized for their vivid, experimental profiles and lingering finish.

Light roasts are ideal for single-origin beans because they emphasize the unique characteristics of where the coffee was grown—soil, altitude, and climate (what's known as “terroir”).

Roasted to an internal temperature of around 356–401°F (180–205°C), just before or at the "first crack" (a stage when beans audibly crack due to internal pressure). The beans are light brown in color, dry (no oils on the surface), and preserve most of the bean’s natural flavors. These roasts often have: bright acidity, fruity or floral notes, higher caffeine content by volume and a lighter body.

We highly recommend using the filter or pour-over method for our Pacamara coffee to fully appreciate its delicate and vibrant flavor profile. This method allows for precise control over water temperature, brewing time, and extraction, ensuring that the coffee's complex notes—such as jasmine, tropical fruits, and bright acidity—shine through without being overpowered. The gentle and steady brewing process of pour-over highlights the floral and fruity characteristics that make Pacamara coffee so exceptional, offering a clean, nuanced, and aromatic cup. It's the perfect way to experience the unique qualities of this world-renowned coffee. Remember to adjust to taste.

Smooth and balanced with notes of grapefruit, dark chocolate, and dried fig. A rich and comforting cup with a natural sweetness and lingering depth.