This is our fourth year working with Jaime-san at Kurasu, and his Pacas Natural has become a staple in our coffee lineup.
One of the fascinating things about coffee as an agricultural product is how, even with the same variety and processing method, subtle nuances in flavor can change from year to year.
This year's lot has a lighter impression than last year's, with floral aromas, a pleasant plum-like acidity, and a gentle sweetness reminiscent of boiled peanuts that lingers in the finish.
Careful drying on African beds over approximately 35 days results in a clean fermentation character and a soft texture.
We'll be serving this year's lot as espresso at our cafes again. Paired with milk, it makes for a latte with an even more floral and gentle character. We hope you'll give it a try.
Choosing a selection results in a full page refresh.
