Bolivia Finca El Mirador Pacamara Natural

TASTING NOTES 
Golden passionfruit, blueberry + Turkish delight. Sugary sweet, bright + captivating.

ORIGIN
Caranavi, Yungas, Bolivia

HEIGHT
1550-1650 MASL

VARIETAL
Pacamara

PROCESS
Natural 

PRODUCER
Antonio Mamani

ABOUT ME
Back by popular demand, the return of Antonio Mamani’s Pacamara Natural is one we’ve been eagerly awaiting.

In the remote hills of Caranavi - the heart of Bolivia’s Yungas region - lies Finca El Mirador, a small family farm owned and run by Antonio and his brother Gonzalo Mamani. Set between 1,550 and 1,650 metres above sea level, the farm benefits from rich mountain soil, steady rain, and cool tropical air - a perfect climate for cultivating expressive, specialty microlots.

But growing coffee here isn’t simple. The Mamanis live and farm along Bolivia’s infamous Yungas Road - once known as the ‘Death Road’ - a narrow, winding mountain pass that still poses challenges for transporting coffee out of the region. Landslides, rain, and steep terrain make logistics unpredictable. In this part of the world, every bag of coffee carries not just flavour, but effort and resilience.

The Mamani family has farmed coffee here for more than fifty years. During a long and unexpected battle with coffee leaf rust, the family lost nearly a decade of harvests. To survive, Antonio and Gonzalo left the farm and took work as mechanics in the city. But they never gave up on coffee. Eventually, they returned to their land - not out of obligation, but from a deep sense of belonging. Coffee was what they knew, what they’d watched their parents care for, and what they hoped to one day pass on.

Last year’s Pacamara Natural quickly became one of our most talked-about coffees, winning over customers with its vibrant fruit, floral elegance and unmistakable sweetness. This year’s lot shares that same unmistakable character, but leans in a slightly different direction.

In the cup, expect layers of golden passionfruit, blueberry and Turkish delight. The profile is intensely sweet and expressive, with a brighter tropical fruit character than last year’s release. Confectionery-like sweetness still lingers through the finish, creating a coffee that is at once full-on yet silky smooth.

¡Saludos Antonio!

BREW GUIDES

We recommend the following recipes as a starting points: 

Espresso
Dose: 21 grams  
Brew temperature: 93.5ºC
Bar Pressure: 8.0 
Brew time: 25 - 30 sec  
Brew weight: 42 - 44 grams 
Brew Ratio: 1:2-2.1

Pour Over
Brew temperature: 94ºC
15g in 250ml out (~1:16.5 brew ratio)

Espresso recipe developed on a La Marzocco Linea using 20g baskets and should be taken as a starting point, not set in stone as different machines extract in different ways.

Pour Over recipe developed using Hario v60 and dry (not pre-wet) filter paper. Have fun experimenting.