Origin: Yunnan, China Farm: Yunlan Estate Processing: Washed Varietal: Pacamara Altitude: 1600-1800m Flavour Notes: Grapefruit, Brown Spice, Almond, Assam Suitable for: Filter & Espresso based. - About the Coffee: Pacamara was developed in 1958 by the Salvadoran Institute of Coffee Research (ISIC). It is a hybrid of Pacas and Maragogipe (elephant coffee bean). Pacamara inherits the complex and intense aroma of Pacas, while also possessing the large, full, and visually striking bean size of Maragogipe. Pacamara combines the strengths of both Pacas and Maragogipe. It is clean and smooth, with bright acidity and a full-bodied flavour. Its high viscosity and pronounced oily texture are among Pacamara’s most distinctive features. The overall flavour profile is dynamic and wide-ranging. At Yunlan Estate, Pacamara is cultivated in a rainforest valley at an altitude of 1,700 metres, shaded by camphor trees. Today, the Pacamara shrubs on the estate are already 4–5 years old, with their flavour expression reaching maturity. After undergoing traditional washed processing, the cup reveals a light, smooth texture. As it opens up, crisp malic acidity reminiscent red plum and pomelo emerges, followed by a refreshing finish of black tea notes, creating a complex and multi-layered flavour experience. - About Yunlan Estate: *Yunnan CoE Pilot Program award winner *Multiple Award Winner of the Best of Yunnan Green Coffee Competition “Each cup of coffee is a mini local chronicle, recording the landscapes, seasonal changes, and climate of its origin. When it touches your tongue, it carries not only rich flavour, but also the soul and terroir of the land.” — 张宏军(Mr.Zhang), Founder of Yunlan Estate From the very beginning, Mr. Zhang’s vision was clear: to cultivate Yunnan coffee with scientific care and traditional craft, and to bring it into the global spotlight. For fifteen years the estate flourished, until a devastating fire reduced it to ashes. What survived was more important: the experience, the terroir, and an unwavering belief in the land. Mr. Zhang travelled widely, collecting over 20 specialty varieties from research institutes and planting them anew in Yunlan’s fertile soil. Out of the ashes, the estate was reborn. Today, Yunlan thrives at 1,700–1,750 meters above sea level, within the golden coffee belt. Its rainforest ecosystem, rich in natural humus and biodiversity, produces cherries with sweetness reaching up to 25% Brix. Every cherry is 100% hand-picked at full ripeness and processed the same day. While many pursue experimental fermentations, Yunlan stays rooted in washed, sun-dried, and honey methods, because Mr. Zhang believes that true coffee should not only deliver complex flavours, but also reflect the soul of its origin. For more than two decades, Yunlan has been more than a farm, it has became a community. The estate provides stable work for local villagers, raising incomes, improving livelihoods, and showing how coffee can change lives. Looking ahead, Yunlan Estate remains committed to transforming the world’s perception of Yunnan coffee, proving that it is not an afterthought but a source of exceptional quality, coffee born from land, people, and resilience, to be cherished across generations.
