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This Arabica variety is the result of crossing the Pacas variety from El Salvador with the Maragogipe variety from Brazil (also known as elephant coffee due to its larger size compared to other varieties). Pacamara maintains a large elongated fruit with lower production per plant compared to most Arabicas. It is grown at 1,700m in Horqueta, Boquete, Chiriquí, Panama. The natural process involves hand harvesting coffee cherries when they are fully ripe, with a ruby garnet color for red varieties and other colors such as yellow, orange, or pink for different ripeness stages. The cherries are then placed on mesh beds for 3 weeks where they ferment and slowly dry, with the pulp around the bean. The beans are then depulped and placed back on the mesh beds for another week until the moisture content reaches 11%, which is a safe level to prevent mold growth and allow the coffee to be stored for at least 1 month for resting in the warehouse. This natural process, which is more labor-intensive compared to the washed process that only takes 3 to 4 days for drying, results in a more complex cup with aromas from the bean being in contact with the pulp for 3 weeks. The medium roast gives an elegant and balanced flavor of red fruits. We recommend using a burr grinder and brewing the ground coffee for 3 to 4 minutes at 92-95C.