Pacamara Amarillo is one of the coffees offered by the Milan-based roastery Nowhere Coffee Roasters, and it immediately makes it clear that it values precision. It is a yellow mutation of the Pacamara variety, known for its smooth, rounded sweetness and distinctive flavor profile. In the cup, you’ll first be captivated by notes of yellow peach and honeydew melon, which seamlessly transition into the refreshing lightness of iced tea. The entire profile is rounded out by a delicate floral hint of violet, which lends the coffee a pleasant elegance. The acidity is lively yet well-balanced, giving the profile a structure and clarity that truly shines when brewed with a filter.
Behind this coffee stands Finca Anaya, a small 4.5-hectare family farm nestled in the forested hills of Aceveda in Huila, southern Colombia. For years, Sergio Darío Aranda has been meticulously fine-tuning every detail here, from plant care to fermentation processes. His approach is clearly reflected in the cup. The Pacamara Amarillo variety is a yellow mutation of the more common red Pacamara variety, differing from its relative not only in the color of the cherries but also in the resulting profile, which delivers a characteristic smooth sweetness and roundness, making it a truly distinctive variety. The farm is located at an altitude of around 1,600 meters above sea level, in an area where rich biodiversity, a stable climate, and a deep tradition of growing top-quality coffee come together.
The coffee is processed using the washed method, enhanced with controlled fermentation. After hand-picking only fully ripe cherries, a short fermentation of the whole fruits takes place, after which the beans are hulled and immersed in water with selected yeasts and a fruit-based starter culture for approximately 48 hours. Once fermentation is complete, the beans are rinsed and slowly sun-dried for 8 to 12 days. The result is a coffee of exceptional clarity and complexity that fully showcases the Pacamara Amarillo variety.