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Flor de Café Natural Pacamara - Huehuetenango


Guatemala Espresso & Moka Pot

Flor de Café Natural Pacamara - Huehuetenango

A natural Pacamara from the Huehuetenango region, it has notes of tangerine, red cherry, peach, cocoa, toffee

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Tucked in the mountains of Huehuetenango near the Mexican border over a two-hour drive off the main road in the nearby town of Agua Dulce lies the beautiful Finca Flor de Cafe.

The whole farm is dedicated to coffee production except for 35 hectares covered by the untouched tropical rainforest. Osvaldo Perez represents the third generation of the family to grow coffee at Finca Flor de Cafe. The farm started out with an area of 5.6 hectares, and it has increased in size from generation to generation to reach the 280 hectares. Initially, it produced tobacco and canes to produce panela, an unrefined cane sugar. The family transitioned to coffee production by initially planting the Typica varietal. Osvaldo committed to improving his growing and processing techniques to achieve higher quality, and broaden the farm’s range of varietals with Catimor, Catuai, and Pacamara.

The microlot we are roasting is composed of Pacamara beans only prepared with a natural process.

The Pacamara is a cross between Maragogype and Pacas, initially released in El Salvador. This varietal is characterized by big elongated beans, and it is genetically unstable: about 10% of plants usually reverts to Pacas.

The cherries are handpicked when they reach 24–25 Brix degrees. They are dried on raised beds and regularly moved to aerate the coffee, ensure even drying and utterly control the fermentation process. The cherries reach the optimal residual moisture level of 10–12% in about two to three weeks.

In the cup, we recognized notes of tangerine, red cherry, peach, cocoa, toffee. The coffee is available roasted to order for espresso.

Flor de Cafè
1800-1900 masl
Processing method
Two profiles available:
Medium, for espresso & moka pot
Light, for filter
Tasting Notes
Tangerine, red cherry, peach, cocoa, toffee

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