Introduction:Dive deep into the Red Pacamara Peaberry from Finca Santa Felisa in Guatemala — explore its varietal heritage, eco-friendly farming practices, and the unique K72 processing method that brings out delicate citrus, cherry, and spice notes. This article details the cultivation efforts at 1,600 meters above sea level, the turning point amid leaf rust challenges, and recommended pour over parameters to help you fully appreciate the charm of this specialty bean.
Pacamara Peaberry is a unique hybrid variety resulting from the crossbreeding of Pacas and Maragogipe. Pacas is a Bourbon mutation, while Maragogipe originates from the Typica line. Together, they produce a large-beaned variety with intense fruity aromas. After thirty years of breeding research, this variety was finally introduced in 1980. It offers a complex flavor profile, often featuring creamy smoothness, elegant acidity, mellow chocolate notes, and subtle fruit tones — making it ideal for coffee lovers who enjoy nuanced and balanced cups.
Nestled in Guatemala’s Acatenango Valley, Finca Santa Felisa has been a model of coffee cultivation in the region since its founding in 1904. Now managed by the fourth-generation family members Anabella and Antonio, this estate, hidden within the Maya cultural area, benefits not only from an elevation ranging from 1,560 to 1,800 meters but also from fertile volcanic soils and a distinctive microclimate. These conditions allow the coffee cherries to ripen slowly, accumulating richer flavor compounds.
Santa Felisa has long upheld an eco-conscious farming philosophy, blending modern agricultural techniques with indigenous wisdom to preserve local ecosystems and the sustainable development of Maya communities. The estate meticulously divides its land into eight distinct processing zones, selecting the most suitable methods based on varietal characteristics and microclimates. Additionally, they only harvest coffee cherries with a sugar content of 21 degrees to ensure each bean reaches its full flavor potential — a key reason behind their repeated success in the COE competitions.
As early as 2011, Santa Felisa pioneered independent estate global auctions — one of the few, if not the only, such events globally focused primarily on organic cultivation, showcasing their commitment to quality and sustainability. However, in 2012, a major leaf rust outbreak swept through Central America. While many farms were severely affected, Santa Felisa’s long-term use of ecological farming methods had produced hardier coffee trees that initially resisted the blight. By 2013, a more severe outbreak returned, and in an effort to save the trees, chemical agents had to be used, resulting in the loss of their hard-earned organic certification.
Even after losing the organic certification, Santa Felisa remained true to its original mission, conducting three rounds of leaf rust prevention each year — two using strictly organic methods and only one when chemicals were absolutely necessary. The rest of their farming practices continued to prioritize ecological friendliness. Moreover, they persist in reforestation to protect water sources, use compost exclusively, reject herbicides, and maintain abundant shade trees to support biodiversity and soil health — reflecting their profound sense of responsibility to the land.
Santa Felisa also demonstrates deep humanistic care toward its workers, treating every coffee laborer as family and providing them with good working and living conditions. This respect for people is also reflected in their unwavering dedication to coffee quality.
The K72 processing method used for this Red Pacamara Peaberry is one of the estate’s artisanal techniques. The process begins with removing the fruit skin, followed by a 24-hour dry fermentation. Then, clean water is added to halt fermentation — this step is repeated twice, totaling 72 hours. After soaking overnight, the beans undergo washing and are finally dried under the sun. This combination of multiple fermentations and precise washed-and-sun-dried processing imparts bright and clean acidity, along with deep sweetness and complex aromatics.
In terms of flavor, this coffee showcases citrus notes, dried tangerine aromas, layered cherry and sweet persimmon fruitiness, accompanied by subtle plum acidity, roasted nuts, spices, and chocolate tones. The finish delivers a gentle maltose-like sweetness, with a silky mouthfeel and a long-lasting, well-layered sweetness. This flavor profile is shaped not only by the varietal characteristics but also closely tied to the refined fermentation technique of the K72 method.
For pour over enthusiasts, it is recommended to use a Hario V60 filter, brewing at 90°C with a Komodo 3.5 grind size, following a three-stage extraction method. The suggested coffee-to-water ratio is 1:15, using 15 grams of coffee. Start with a 25-second bloom using 25 grams of water, then pour up to 120 grams and pause. Once the water level drops halfway, pour again until reaching a total of 225 grams, with the entire brew time controlled around 2 minutes. This method clearly highlights the evolving flavors from the coffee’s front, middle, and back notes — especially its bright citrus and fruit tones, along with a lingering sweetness and silky texture.
In summary, the Red Pacamara Peaberry from Finca Santa Felisa carries not only thirty years of varietal breeding history but also the ecological commitment and human-centered values of four generations. Through the exquisite craftsmanship of the K72 process, the full potential of this high-altitude peaberry is perfectly unlocked. Whether you’re a coffee enthusiast pursuing depth of flavor or a consumer who values sustainability and human spirit, you’ll experience a uniquely remarkable cup from this exceptional bean.
The above content is compiled by CoffeeHunters, a coffee news website.
