Guatemala - Pacamara Finca Cuxinales

Finca Cuxinales is located in the highlands of Antigua, one of the famous coffee-growing regions in Guatemala. Its unique microclimate is attributed to the three volcanoes in its vicinity — Acatenango, Agua, and Fuego. Eruptions from Volcan Fuego contribute to the volcanic sand and ash comprising the land, which is deep, porous, and well-draining. These make the soil conducive to the prolific growth of the Pacamara, Bourbon, Caturra, Catuai, and Pache varieties cultivated at the farm.
Pedro Echeverria has been managing Finca Cuxinales for more than 25 years, mainly producing washed coffees as customary in Guatemala’s long history of coffee production. In the last three years, he has successfully implemented natural and anaerobic processing techniques.

The Exporter
Raul Rodas, founder of Paradigma Coffee Trading and the roastery Paradigma Coffee, is a four-time Guatemala National Barista Champion and the World Barista Champion in 2012.
The span and scope of his coffee journey have given him a thorough understanding of what must be done at key points in the specialty coffee value chain to create a remarkable experience for the consumer to enjoy their cup. He has also established relationships with meticulous and forward-thinking producers across the known and upcoming coffee-growing regions in the country.

Pacamara is a crossbreed of the Maragogype and Pacas varieties, characterized by very large bean size and potential for exceptional cup quality. It has also been observed to carry a diverse array of flavors which can be revealed through thoughtful processing.

By collaborating with Raul Rodas of Paradigma Coffee, Pedro has brought out the tropical and stone fruit nuances of the Pacamara alongside a chocolatey character and buttery mouthfeel. In his previous experiences, it would usually exhibit more sweet, caramel notes typically associated with Antigua coffees.

This specific Pacamara lot underwent seven days of anaerobic fermentation to increase fruitiness in the cup and achieve a fuller body. The 16 days of patio drying with some shade allowed the desired sweetness to emerge.