Ka‘ū Pacamara — Lactic Natural
Ka‘ū Pacamara — Lactic Natural
Paradise Roasters

Ka‘ū Pacamara — Lactic Natural

OriginUnited States
Roast levelLight
ProcessLactic Fermentation, Natural

Summary

An experimental coffee from Elepoki Farm in Ka‘ū, Hawai‘i, grown by Cory and Connie Koi at 2,100 ft elevation near Pāhala. This Pacamara variety underwent a proprietary lactic natural fermentation using a lactic acid-producing yeast strain in a temperature-controlled anaerobic environment. Roasted light to preserve aromatic intensity and complexity. The cup profile features notes of amaretto, dried fig, rose, cola, and baking spice with a syrupy body and bright, amplified acidity. Only 5 pounds were produced, with 2 pounds entered in the 2026 Hawai‘i Coffee Association Best of Hawai‘i competition.

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Details

FormatBean
Roast profileOmniroast
DecaffeinatedNo
ProducerElepoki Farm
Altitude640 m.a.s.l
VarietyPacamara
NotesAmaretto, Rose, Cola, Baking Spice

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The roaster

Paradise Roasters
Paradise Roasters

Paradise Coffee Roasters is a specialty coffee roaster based in Hilo, Hawaii, where founder Miguel Meza applies over two decades of experience sourcing exceptional coffees. They specialize in single-origin Kona, Kaʻū, Geisha, and rare Hawaiian lots, each roasted to emphasize clarity, sweetness, and a strong sense of terroir. Working directly with small farms across Hawaiʻi Island's volcanic slopes, their lineup runs from classic medium roasts to experimental micro-lots. The Hilo roastery welcomes visitors, and they ship worldwide. With curated subscription tours exploring different origins and a philosophy rooted in scientific curiosity and agricultural respect, Paradise brings the distinct character of Hawaiian coffee straight to your cup.

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