Colombia- Yellow Pacamara Natural

The countries and regions where the coffee grew. A region is a more local geographic description within an origin. Place names offer context but do not prove a particular flavor or identify a cultivar.

Coffee cherries dry with the fruit surrounding the seed; the dried outer layers are removed afterward. Also called dry processing. Natural names the drying method and does not mean that other processes are artificial or inferior.

Typical taste: Often fruit-forward, with berry-like aromas, perceived sweetness, and a fuller body.

Results also depend on growing conditions, roasting, and brewing.

A lighter roast that retains more of the coffee’s original character. Roast names vary between roasters.

Typical taste: Often emphasizes acidity over roasted flavors.

Results also depend on growing conditions, roasting, and brewing.

The listing does not clearly identify a single origin or blend. We leave the classification open instead of inferring it from the coffee’s name or number of tasting notes.

This detail is not available in the roaster’s listing.

Named types or selections of coffee plants. Plant identity is separate from origin and processing. A broad species name does not identify a specific cultivar.