Ka‘ū Pacamara — Lactic 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.

Details

Format

Bean

Roast profile

Omniroast

Decaffeinated

No

Producer

Elepoki Farm

Altitude

640 m.a.s.l

Variety

Pacamara

Notes

Amaretto, Rose, Cola, Baking Spice

The roaster

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 excepti…