Guatemala - Pacamara Finca Cuxinales
Guatemala - Pacamara Finca Cuxinales
Guatemala - Pacamara Finca Cuxinales
Guatemala - Pacamara Finca Cuxinales
Guatemala - Pacamara Finca Cuxinales
Guatemala - Pacamara Finca Cuxinales
Guatemala - Pacamara Finca Cuxinales
Guatemala - Pacamara Finca Cuxinales
Guatemala - Pacamara Finca Cuxinales
Guatemala - Pacamara Finca Cuxinales

Guatemala - Pacamara Finca Cuxinales

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cherry, plums, guava, chocolate, round, and creamy

Roast Profile

Producer: Pedro Echeverria / Raul Rodas
Farm: Finca Cuxinales
Location: Antigua, Ciudad Vieja
Variety: Pacamara

Process: Natural Anaerobic
Altitude: 1,500 – 1,800 masl

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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.

brewing guide

- Ready your brewing tools ahead.
- Keep your coffee gear and containers clean.
- Decide and adjust your grind size based on:
— Your coffee’s roast date
— Your brewing method
- Be consistent with water quality and measuring weight, ratios, and time.
- Remember!
— Let your palate help you personalize the best recipe for you.
— Brew often and have fun!

More about Brewing here.


  • COFFEE GRIND SIZE: Medium fine
  • (like table salt; 21-28 clicks in Comandante MK4 and 14-18 clicks in Timemore C2)
  • COFFEE AGE: 7-14 days, ideally
  • COFFEE DOSE: 17 grams
  • WATER WEIGHT: 255 mL
  • TARGET BREW TIME: 02:30 - 03:00


  • DOSE: 18 to 20 grams 
  • YIELD: 32 to 36 grams 
  • TIME: 22 to 26 seconds
  • RATIO: 1 : 1.8
  • TEMPERATURE: 90°C - 93°C


  • DOSE: 18 to 20 grams 
  • YIELD: 27 to 30 grams 
  • TIME: 20 to 24 seconds
  • RATIO: 1 : 1.5
  • TEMPERATURE: 90°C - 93°C


1. Heat water to 90°C-93°C

2. Arrange your brewing set-up.

— Place your dripper on the carafe & filter paper in the dripper.

— Rinse the filter paper with hot water & remove the rinsing water from the carafe.

3. Switch on your scale.

4. Measure out 17 g of coffee & grind to Medium Fine.

5. Place the carafe and dripper with the rinsed filter paper onto the scale, & tare.

6. Transfer the ground coffee to the dripper; then, tare.

7. Start the timer!

First pour to bloom, 55ml for 30 seconds.

Second pour, 100 ml at 00:30.

Third pour, the final 100ml at 01:15

8. Target to finish the brew within 02:30 to 03:00 minutes.

9. Serve & enjoy!


- Align your brewing variables

- Adjust according to specifics of your situation, like your —

— Espresso machine settings

— Portafilter basket size

— Grinder

— Puck prep style

More here for tips to dial in on point spros.