Eddy Macdonald Natural Pacamara | Guatemala
£17.95
- Strawberry Juice, Green Pear, Oolong
Additional information
Coffee Details
- Country of Origin
- Guatemala
- Region
- Huehuetenango
- Varietal
- Pacamara
- Process
- Natural
- Roast Level
- Light
- Producer
- Eddy Macdonald
- Altitude
- 1900 masl
Rest guidance
Recommended rest: 2 weeks from roast.
Based on Sigma’s recommendation.
What to expect
In the cup you can find
Strawberry Juice, Green Pear, Oolong
Overall profile
Juicy and bright: green pear and strawberry juice, with an oolong tea finish.
Sensory profile
- Acidity
- 2/5
- Body
- 2/5
- Sweetness
- 3/5
- Funk
- 1/3
- Adventurous
- 4/5
About Manhattan Coffee Roasters
Founded in Rotterdam in 2017, Manhattan is led by experienced coffee competitors Ben Morrow and Esther Maasdam. The roastery pursues sweetness and provenance through exceptional small lots, close producer collaboration and an ambitious, competition-informed approach to flavour.
Roaster notes
Guatemala — Eddy Macdonald Finca Las Gardenias Pacamara (Natural)
Tastes Like — 🍐 Green Pear • 🍓 Strawberry Juice • 🍵 Oolong Tea
DETAILS
- Producer: Eddy Macdonald
- Farm: Finca Las Gardenias
- Region: Huehuetenango, Guatemala
- Varietal: Pacamara
- Process: Natural
- Altitude: 1,900 masl
- Roaster: Manhattan Coffee Roasters (Rotterdam), available as espresso or filter roast (125g)
INTRO
A very limited natural Pacamara lot from Eddy Macdonald, harvested at peak maturity and dried slowly, first on a sun patio and then on African raised beds. In the cup: green pear, strawberry juice, and oolong tea, with a juicy mouthfeel.
THE PRODUCER
Finca Las Gardenias is high in the mountains of Huehuetenango, surrounded by a pristine natural environment. At the heart of its operations is a commitment to preserving nature: Eddy, the owner, maintains the trees on the property, protects the animal and bird species that depend on them, and ensures there is no contamination of nearby spring water sources. The farm is home to Quetzals, Guatemala's famously beautiful national bird. To demonstrate its commitment to conserving Huehuetenango's delicate ecosystems, it has pursued environmental certifications including Rainforest Alliance.
Beyond sustainability, Eddy and his family prioritise high-quality coffee. The farm experiments with exotic varieties and different processing methods to highlight the unique potential of the region's coffee, carefully monitoring every stage of production.
Pacamara is a cross of Pacas and Maragogype, known for its large seed size and fruity, sweet cups when well grown.
THE PROCESS
The Natural process for this lot involves:
🍒 Peak-maturity harvest — drying begins about four hours after harvesting
☀️ Sun patio — the first five days on a patio, cherries turned every hour and exposed to sunlight from 9 AM to 3 PM each day
🛏️ African raised beds — an additional 17 days, in sunlight from 9 AM to 4 PM, still turned every hour
📦 Storage — stored in clean sacks until it reaches the warehouse
⚙️ Dry milling — natural coffees hulled at the dry mill in Fraijanes
The hourly turning and the quick four-hour start to drying are the defining details. They keep the natural clean and juicy.
THE CUP
Juicy and bright: green pear and strawberry juice, with an oolong tea finish.
Flavour Notes
🍐 Green Pear 🍓 Strawberry Juice 🍵 Oolong Tea
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