Filter | Magma, Panama Pacamara

This coffee comes from the mountainous region of Cordillera, produced by Dinesh Kumar at Magma Coffee Plantations. Situated in the Chiriquí Highlands, the farm is surrounded by volcanic terrain, cool mountain air, and dense natural forest. These environmental conditions create a slow and stable cherry maturation process, allowing sugars and aromatic compounds to develop gradually inside the fruit.

At 1600 masl, the combination of elevation, volcanic soil, and a consistent mountain climate contributes to high bean density and vibrant fruit expression. Large temperature shifts between warm days and cool nights slow the metabolism of the coffee cherries, concentrating acidity, sweetness, and complexity. The farm is also influenced by humid airflow moving through Panama’s highlands, creating a balanced growing environment that supports both sweetness and clarity in the cup.

This lot is composed of the Pacamara varietal, a hybrid developed from Pacas and Maragogype in El Salvador. Pacamara is known for its unusually large beans and highly expressive flavour profile.

The coffee is processed using the natural method, where the cherries are dried whole with the fruit intact. At Magma Coffee Plantations, drying conditions are carefully controlled to manage fermentation activity while preserving clarity within the cup.

Filter Roast 200g
Resting period: 14 days from roast date