Oasis:
The Pacamara variety is particularly intriguing for Oasis.
In medium roasts, Pacamara typically exhibits flavors that lean more toward nutty sweetness, a rounded mouthfeel, and a sweet, aromatic finish, making it harder to uncover fruity notes. However, in lighter roasts, Pacamara often reveals a very bright aroma. While not floral, it has a distinct clarity with a sweetness reminiscent of stone fruits or nuts. For this coffee, we aimed to highlight Pacamara’s bright and sweet aromatic qualities through a lighter roast.
At this roast level, we discovered subtle notes of sweet orange acidity in the cup, which we found to be a delightful expression of Pacamara.
The shape of Pacamara beans is notably large, which requires careful attention during roasting to ensure the center of the bean is fully developed without under-roasting, which could result in negative sensory attributes. As such, lighter roasting for Pacamara differs significantly from the approach used for smaller coffee varieties. Our goal was to achieve a fully developed bean center while minimizing caramelization, allowing the coffee to showcase exceptional cleanliness and a bright, sweet aroma.
Maria Flores
María Isabel grew up surrounded by coffee, as her father cultivated it on the very same farm she inherited. For the past 20 years, she and her husband, Elías Murcia, have been growing coffee and staple crops on this land to sustain their family. Elías manages the farm, and their sons have now become farmers themselves, assisting during the harvest season or hiring local workers to help with daily picking and processing tasks. For example, their son, Alexander Murcia, also delivers coffee to Caravela and participates in the PECA program, following their example of producing high-quality coffee grades like AA, AAA, and ML.
In the past, they sold all their production as commercial coffee, which made it difficult to make ends meet. In recent years, however, the rise of specialty coffee has helped improve the family’s income. They currently cultivate Pacamara and Bourbon varieties on their farm and have started introducing Catimor, which now makes up 4% of their total production. María plans to plant more varieties in the future. Over the past decade, their biggest challenges have been controlling outbreaks of coffee leaf rust and adapting to changing weather conditions.
Despite these challenges, the farm holds a special place in María’s heart as it is where her family works together. She proudly says, “I invite coffee roasters to visit our farm and see how we work. We are proud of our coffee.”
Two-Temperature Brewing Method
Grind Size:
Medium grind, 800–900 μm
Grinder Settings & RPM:
• EK43: 7:30 o’clock direction
• Option-O: Setting 7.5, speed 5
• Fellow Ode: Setting 3.2
• Xiao Feima (DF64): Setting 3.5
• Comandante C40: 25 clicks
Water Specifications:
• TDS: 40–60 ppm
• Two water temperatures: 92°C & 65°C
Brewing Ratios:
• Coffee-to-water ratio (grounds-to-total water): 1:15
• Coffee-to-liquid ratio (grounds-to-brewed coffee weight): 1:12
Brewing Example
• Coffee Grounds: 15 g
• Total Water: 225 g
• Brewed Coffee Weight: 180 g
• Pour Sequence (3:4:5:3):
1. First Pour (00:00): Add 45 g of water at 65°C.
2. Second Pour (00:20): Add water to 105 g total at 92°C.
3. Third Pour (00:40): Add water to 180 g total at 92°C.
4. Fourth Pour (01:00): Add water to 225 g total at 65°C.
Extraction Process
• Stop extraction when the brewed coffee weight reaches 180 g.
• Adjust concentration by using a bypass method if needed.
Adjustments for Astringency:
1. Shorten the coffee-to-liquid ratio (reduce the brewed coffee weight).
2. Stop extraction earlier to avoid over-extraction.
3. Use the bypass method to adjust the final concentration.
Single-Temperature Brewing Method
Grind Size:
Medium grind, 800–900 μm
Grinder Settings & RPM:
• EK43: 7:30 o’clock direction
• Option-O: Setting 7.5, speed 5
• Fellow Ode: Setting 3.2
• Xiao Feima (DF64): Setting 3.5
• Comandante C40: 25 clicks
Water Specifications:
• TDS: 40–60 ppm
• Water Temperature: 90°C
Brewing Ratios:
• Coffee-to-water ratio (grounds-to-total water): 1:14
• Coffee-to-liquid ratio (grounds-to-brewed coffee weight): 1:11
Brewing Example
• Coffee Grounds: 15 g
• Total Water: 210 g
• Brewed Coffee Weight: 165 g
Pouring Steps:
1. First Pour (00:00): Add 70 g of water at 90°C.
2. Second Pour (00:20): Continue pouring until reaching 140 g total at 90°C.
3. Third Pour (00:50): Continue pouring until reaching 210 g total at 90°C.
Extraction Process
• Stop the extraction when the brewed coffee weight reaches 165 g.
• Add 10 g of hot water (bypass) to adjust the final concentration if needed.
Adjustments for Astringency:
1. Shorten the coffee-to-liquid ratio (reduce the brewed coffee weight).
2. Stop extraction earlier to avoid over-extraction.
3. Use the bypass method to adjust the final concentration.