At the foot of Volcán Barú, we met Edgar from Corpachi Coffee Estates, who cultivates several varieties other than Geisha with an obsessive attention to detail. Today we're focusing on his Pacamara - a variety with much larger cherries, and beans than others. Only the ripest cherries are hand-selected before being sealed in oxygen-free tanks, where a controlled anaerobic fermentation takes place for 5 days - this intensifies the fruit notes of this coffee, and builds sweetness, but being done at cool temperature we don't have too much fermentation notes. After fermentation, the coffee is dried naturally on raised beds under shade, with the last drying occuring in dehumidified rooms, with frequent turning to ensure even moisture reduction and to protect the delicate aromatics. The result is a vivid, fruit-saturated expression of Pacamara. Expect those deep fruit notes to be the most obvious with this lot - think blue and purple fruit like blueberry, purple grape and strawberry - it's a unique coffee that has been a lot of fun to source, roast, and taste!