Corpachi Coffee. Panama. Pacamara. Natural Experimental.

Every bean has a story


A wonderful Pacamara variety, supernatural, from Corpachi Coffee farm in Panama.

Corpachi Coffee

The farm was originally a dairy operation owned by the Gutiérrez family for three generations. In
2017, the family, and in particular Edgar Gutierrez, who was a former manager and supervisor and
Ponderosa Coffee Farm, began converting parts of the property into coffee plantations. He transformed former cattle land into productive coffee fields while switching to more sustainable land manage-ment.

The farm is located in Cordillera Arriba, near Volcan in the region of Chiriqui, at an altitude of
1.300 – 1.500 mts. The volcanic soils, cool temparatures, chaging climates, abundant rainfall and steep terrain create ideal conditions for the development of amazing flavors. The hillsides of the farm are planted with numerous varieties, including Geisha, Pacamara, Sarchimor, Caturra and the rare ETH47.

Corpachi uses regenerative agricultural practices, including biodiversity conservation, soil micro organism protection, organic matter cycling, and reforestation instead of extractive farming.

 

Processing

Edgar processes every lot carefully and according to the characteristics of the specific varietal. At the same time, he experiments with processes to enhance the flavors in every lot. He works closely with his wife in this family operation, creating amazing cupping experiences in his cupping room on the farm.

 

Pacamara

PACAMARA showcases the influence of genetics on flavor. It is a Bourbon-Typica type cultivar which originated from a cross between Pacas and Maragogype, known for large, dense beans. Pacamara is grown predominantly throughout Central America. It frequently dominates Cup of Excellence competitions in El Salvador and Guatemala for its high cup quality.

 

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