The Pacas cultivar from finca Nacimiento produces a coffee with a fruity and sweet cup profile. Expect flavours of ripe red berries with a chocolaty and herbal finish. For a long time we have asked Jobneel to separate his coffees by cultivar and harvest date. As a result we have not only gotten coffees with different flavour profiles due to the variations in cultivars but we have also noticed that the flavour intensity tend to increase from the start of the harvest in January / February towards the end of the harvest in June. This is most likely due to the later pickings are harvested from the higher altitudes on the farm. This lot consists of four pickings from the first part of the harvest at Nacimiento in 2025. Some of the coffee came from the lower part of the farm and some from the highest part of the farm. Despite it being from the first part of the harvest which normally produces clean and sweet coffees with more muted fruityness, this coffee tastes almost like his later harvest coffees with medium intense red fruit and winey characteristics. Pacas is a Bourbon mutant that is genetically similar to Caturra and Villa Sarchi. When it is growing in cool climatic conditions like at finca Nacimiento, it can produce a lot of coffee that has a distinct fruity and sweet cup profile. After we started separating Jobneel's coffee by cultivars, we discovered that his Pacas was consistently among his better tasting coffees. Because of its quality and also being a short plant with high yields Jobneel therefore decided to plant the majority of his farm with Pacas. Picking * The coffee is selectively hand picked by hired pickers under supervision of Jobneel. Bag "fermentation" * Hand sorted ripe coffee cherries are kept in nylon bags (not air tight) over night. This starts the fermentation process ever so slightly and intensifies the flavour in the final product. De-pulping and removing mucilage * The next morning the coffee cherries are hand sorted and floated in clean water. * The ripe cherries are then de-pulped and the coffee beans with the parchment layer and mucilage on is transported to a cement tank. Dry fermentation * The parchment coffee, still with all the mucilage left on, is dry-fermented in an open cement tank for about 24 hours. Washing and grading: * * The next morning the mucilage is washed off the parchment coffee and the coffee is graded in a washing channel where the floaters (light coffee beans) are removed. Drying * The coffee is bagged and transported to Jobneel’s house where the coffee is dried on raised beds covered with shade for 14 – 20 days. During drying, Jobneel and his family removes all the impurities and defect parchment coffee from the good coffee. Storage, milling and logistics. * * After drying, the coffees are stored in air tight grain pro bags. Each daily picking is stored in separate bags until its final moisture and quality is checked and verified. * Lots with acceptable moisture content and quality are then delivered to the dry mill where the coffee gets cleaned and sorted before packaging for export. * The coffee is vacuum packed in sealed plastic bags before it is exported. Filter * We strongly recommend using the correct measurements and brewing techniques when you brew our coffees. Use a digital scale both to measure water and coffee in order to get consistent results, and we recommend using between 60 to 70 grams of coffee per litre (1000g) of water, depending on the brewing method, water quality and coffee used. Espresso * We strongly recommend using VST filter baskets. Both the 18g, 20g and the 22g basket is great for our coffee. The VST filters makes it a lot easier to extract the espresso properly which gives a lot more sweetness in the cup. They are also more or less identical to each other which makes it easy to be more consistent when brewing on several groups at the same time. You can buy the filters on our webshop, just make sure they fit your machine (ours fits all La Marzocco machines and machines with 58mm filter baskets). With the VST 18g filter basket, we recommend the following brewing parameters: 18-19g freshly-ground coffee, 25-35s brewing time, 35-38g of final brew liquid in the cup, 93°C-94°C brew water temperature.