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Coffee Collective

Uluri Pacamara Natural | Bolivia

£19.95

  • Plum, Pear Cider, Brown Sugar
Size
Roast Date

In-stock orders despatched Monday to Friday

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Additional information

Coffee Details

Country of Origin
Bolivia
Region
Caranavi
Varietal
Pacamara
Process
Natural
Roast Level
Light
Farm
Uluri
Altitude
1370-1430 masl

What to expect

In the cup you can find

Plum, Pear Cider, Brown Sugar

Overall profile

Bright, sweet and expressive.

Sensory profile

Acidity
3/5
Body
3/5
Sweetness
4/5
Funk
2/3
Adventurous
3/5

About Coffee Collective

Copenhagen-based Coffee Collective starts with the people who grow its coffee. Through direct trade and prices above market level, it supports producer livelihoods and investment in better farming. Each roast highlights the coffee’s individual character, bringing its focus on quality, transparency and long-term relationships into the cup.

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Roaster notes

Bolivia — Andrés & Francisca Uluri Pacamara (Natural)

Tastes Like — 🍐 Pear Cider • 🍑 Plum • 🍬 Brown Sugar

DETAILS

  • Producers: Andrés & Francisca
  • Farm: Uluri
  • Region: Caranavi, Bolivia
  • Varietal: Pacamara
  • Process: Natural
  • Altitude: 1,370–1,430 masl
  • Price Paid: $17.60 USD/kg

INTRO From Andrés and Francisca's 10-hectare Uluri farm, surrounded by virgin forest in Caranavi — sweet and expressive, with pear cider and plum sweetness underpinned by a brown sugar depth. In the cup: pear cider, plum, and brown sugar.

THE PRODUCER Uluri is a 10-hectare farm run by Andrés and Francisca, originally an abandoned coffee farm gradually renovated since 2017. It now grows Gesha and Pacamara using both natural and washed processing methods. The partnership began last year, working alongside Takesi to help improve processes and support the farm's growth.

THE PROCESS This lot is a Natural — cherries are dried whole, allowing the fruit to impart its character directly into the bean. This careful approach is what builds the pear cider, plum, and brown sugar sweetness that define this cup.

THE CUP Sweet and expressive — pear cider and plum sweetness up front, with a brown sugar depth running through the finish. A promising early result from a carefully renovated farm.

Flavour Notes 🍐 Pear Cider 🍑 Plum 🍬 Brown Sugar

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Country of Origin

Bolivia, South America

In this coffee

Bright, sweet and expressive.

  • Plum
  • Pear Cider
  • Brown Sugar

About this origin Bolivia’s coffee grows in steep Andean valleys, often on small family farms. The best lots are known for clean sweetness, bright citrus and stone fruit, with delicate floral notes and a refined, tea-like structure.

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Coffee Process

Natural

In this coffee

Bright, sweet and expressive.

  • Plum
  • Pear Cider
  • Brown Sugar

How it works The whole coffee cherry is dried with the fruit intact, often on raised beds or patios. The dried fruit is removed afterwards.

Typical influence Natural coffees are often described as sweet and full-bodied, with ripe berry or tropical-fruit flavours and sometimes a gentle wine-like note.

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Coffee Variety

In this coffee

Bright, sweet and expressive.

  • Plum
  • Pear Cider
  • Brown Sugar

About this variety

Pacamara can be highly aromatic and more full-bodied than many delicate varieties. Ripe fruit, florals and spice are common reference points in high-quality lots.

Why this one is different
  • Bolivia
  • Caranavi
  • 1370-1430 masl
  • Natural

This Pacamara is from Bolivia. Farm selection matters because Pacamara plants can vary within the wider population, changing both structure and flavour.

Natural processing often brings a rounder, fruit-led expression, which can make the same variety feel quite different from a washed lot.

A little background

Pacamara was developed in El Salvador by crossing compact Pacas with very-large-beaned Maragogipe. It is capable of exceptional quality, but the population is not completely uniform or stable.

Classification Salvadoran cross

Technical lineage Pacas × Maragogipe.

Variety is a guide, not a flavour guarantee. Lot notes are more specific.

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