Pacamara is prized for its intensity and complexity – combining floral aromatics with a bright, citrus fruit acidity that gives the cup a distinctive taste.

This lot is processed as a semi-washed (honey), where some mucilage is left intact after pulping before undergoing 48 hours of controlled fermentation. During this stage, oxidation builds on the varietal’s inherent qualities, giving additional sweetness.

This approach brings more balance to the cup, softening the acidity slightly and supporting a more structured, weightier mouthfeel while allowing the Pacamara’s defining characteristics to remain vibrant.