
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.
LLM-generated content – may contain errors.
Go to webshopDetails
FormatBean
Roast profileOmniroast
DecaffeinatedNo
ProducerElepoki Farm
Altitude640 m.a.s.l
VarietyPacamara
NotesAmaretto, Rose, Cola, Baking Spice
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