Cherry Pearl - Pacamara - Natural

$38.00 USD
$38.00 USD
  • Cinnamon
  • Passion fruit
  • Red berries
  • Tropical fruits

89+

PRIVATE RESERVE

View scorecard →

Producer: Giovanna Avendaño

Roaster: Francisco Serracin

Process: Natural

Altitude: 1,600 MASL

Profile: Omni-roast

Net weight: 8 ounces

All orders are roasted on our unified cycle at the end of the month. To secure an allocation for the current month's batch, order before the roast cycle cut off date.
CURRENT ROASTING WINDOW CUT OFF DATE: August 30, 2026
Origin
Process
Roast Profile
Grading

Pacamara natural

Pacamara is one of the most expressive varieties in specialty coffee, prized for its large bean genetics and ability to produce complex, memorable cups. In this Natural micro-lot from Giovanna Avendaño, it shows a highly floral cup defined by layered sweetness and structural depth.

Origin

Cherry Pearl micro-lot at India Vieja, Boquete.

Altitude

1,600 MASL.

Soil

Volcanic, mineral-rich, naturally fertile.

Natural Process

This Natural Pacamara was hand-picked and carefully sorted for ripeness before entering a slow, controlled drying stage. The cherries were dried on raised beds inside a closed facility for 25 to 30 days, with frequent stirring to promote even drying and protect the clarity of the cup.

Resting

After drying to a moisture range of 10–12%, the coffee was stored in dried cherry and rested for around 90 days. This resting period allows the coffee to stabilize and develop greater depth, structure, and complexity.

Drying

Slow dried on raised beds for 25 to 30 days.

Densitometry

Once milled into green coffee, the beans were passed through an Oliver machine to sort them by density. This step helps separate heavier, more developed beans from lighter or less consistent ones, improving uniformity and overall cup quality.

Omni-roast

The roast profile is calibrated to perfectly balance the Pacamara’s floral complexity with its inherent sweetness. It is executed with precision to maximize the technical potential of the lot.

Roast level

Omni-roast.

Body

Silky, rounded.

Brew intent

From filtered to espresso.

89.25 points

The cup hits distinct notes of passion fruit, blackberry, and sweet lemon, backed by cinnamon and white pepper. As the temperature drops, a clean black tea profile emerges as a direct result of rigorous agricultural execution and high-altitude cultivation.

The Story

Producer

Giovanna Avendano

Giovanna Avendaño represents a new class of Panamanian producers. She runs her family farm with absolute precision, focusing entirely on quality over volume. She oversees the harvest firsthand, ensuring every single cherry is pulled at peak ripeness.
Roaster

Francisco Serracin

Masterfully omni-roasted by the legendary Francisco Serracín from Don Pachi, at his laboratory in Bajo Boquete, Boquete.
Origin

Cherry Pearl Estate, Boquete, Panama

Giovanna’s farm is located in Boquete, operating at 1,600 meters above sea level. The volcanic soil and high altitude provide the exact conditions required to produce world-class Panamanian specialty coffee.
Process

Philosophy & Craft

Her philosophy is simple: "great coffee is grown, not made". She focuses on soil health and selective picking, controlling the variables at the farm level to drive the natural sweetness and clarity of the final cup.