Panama Hacienda Barbara Pacamara
A lively natural anaerobic coffee with sparkling acidity, featuring notes of tart amarelle cherry and crisp lime. Subtle rose florals enhance the aromatic complexity, while a crisp, complex body carries the flavors to a polished, intricate finish.
Hacienda Barbara has produced high-quality specialty coffee in Boquete, Panama for more than two decades. Located in one of the country’s most celebrated growing regions, the estate cultivates a wide range of varieties, including Caturra, Catuai, Pacamara, Typica, Bourbon, Gesha, and other heirloom cultivars.
Originally established as a conventional farm, Hacienda Barbara transitioned to certified organic production over ten years ago and has since adopted Regenerative Agriculture practices, focusing on soil vitality, biodiversity, and long term ecological resilience. In addition to its Boquete property, the family operates farms in Potrerillos and Renacimiento. Together, the estates have earned international acclaim, including Best of Panama awards in the Traditional Washed category in 2016 and 2019.
Approximately half of the land across the estates remains preserved as natural forest, creating a shaded environment where coffee ripens slowly beneath the Bajareque mist. This prolonged maturation contributes to greater sweetness and complexity in the cup. During our late-April visit at peak flowering, the farm was filled with notes of honeysuckle and jasmine an aromatic preview of the expressive profiles the estate consistently produces.
This lot features the Pacamara variety, a cross between Pacas and Maragogype known for its large bean size and structured, full body. The coffee undergoes anaerobic fermentation, with whole cherries sealed in oxygen free tanks to slow the process and enhance precision. Temperature, pH, and CO₂ levels are carefully monitored, with excess gas released through a one way valve. After fermentation, the coffee is naturally processed.
The result is a fruit-forward, naturally sweet cup with rich texture and layered complexity. Hacienda Barbara’s Pacamara reflects the innovation, sustainability, and craftsmanship that continue to position Panama at the forefront of specialty coffee. We began working with Hacienda Barbara Estates in 2024 and look forward to this year’s release.
Original: $38.75
-70%$38.75
$11.62Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
A lively natural anaerobic coffee with sparkling acidity, featuring notes of tart amarelle cherry and crisp lime. Subtle rose florals enhance the aromatic complexity, while a crisp, complex body carries the flavors to a polished, intricate finish.
Hacienda Barbara has produced high-quality specialty coffee in Boquete, Panama for more than two decades. Located in one of the country’s most celebrated growing regions, the estate cultivates a wide range of varieties, including Caturra, Catuai, Pacamara, Typica, Bourbon, Gesha, and other heirloom cultivars.
Originally established as a conventional farm, Hacienda Barbara transitioned to certified organic production over ten years ago and has since adopted Regenerative Agriculture practices, focusing on soil vitality, biodiversity, and long term ecological resilience. In addition to its Boquete property, the family operates farms in Potrerillos and Renacimiento. Together, the estates have earned international acclaim, including Best of Panama awards in the Traditional Washed category in 2016 and 2019.
Approximately half of the land across the estates remains preserved as natural forest, creating a shaded environment where coffee ripens slowly beneath the Bajareque mist. This prolonged maturation contributes to greater sweetness and complexity in the cup. During our late-April visit at peak flowering, the farm was filled with notes of honeysuckle and jasmine an aromatic preview of the expressive profiles the estate consistently produces.
This lot features the Pacamara variety, a cross between Pacas and Maragogype known for its large bean size and structured, full body. The coffee undergoes anaerobic fermentation, with whole cherries sealed in oxygen free tanks to slow the process and enhance precision. Temperature, pH, and CO₂ levels are carefully monitored, with excess gas released through a one way valve. After fermentation, the coffee is naturally processed.
The result is a fruit-forward, naturally sweet cup with rich texture and layered complexity. Hacienda Barbara’s Pacamara reflects the innovation, sustainability, and craftsmanship that continue to position Panama at the forefront of specialty coffee. We began working with Hacienda Barbara Estates in 2024 and look forward to this year’s release.
