💵 For Sale Pacamara Collaborative Nicaragua RAW beans For Sale

rolliedorsi

New member
Apr 4, 2021
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I overbought these beans from goldmountaincoffeegrowers. Trying to sell some off. THESE BEANS ARE SOLD OUT ON THE COMPANIES WEBSITE. Information on the coffee is included in the pictures. These beans arrived on October 4th. They are fresh as can be. Will be mailed via USPS Flat rate Medium box (10 lbs) or Large box (20 lbs). $15 or $22. shipping

$60 for 10 pound bag plus shipping
$110 for 20 pound bag plus shipping

Thank you

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topher

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Can I ask what you mean by a great challenge for any roaster? Side note, the original post is from 2021.
 

DBeans

New member
Mar 28, 2023
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Vancouver, BC
Can I ask what you mean by a great challenge for any roaster? Side note, the original post is from 2021.
I've read Pacamara has really good aromas and notes. So, it provides great opportunities to accentuate this attributes.
I should have said opportunities, not challenges.
 

ChrisP

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Sep 27, 2020
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Can I ask what you mean by a great challenge for any roaster? Side note, the original post is from 2021.
While the OP stated he misspoke. Pacamara are a tricky bean to roast even for the skilled roaster. They are a hybrid variety between Pacas and Maragogype. These beans are gigantic and expand even larger when roasting. They are also very low density beans, which make them very easy to over roast and also impart roast defects like scorching/tipping, etc. if you can roast this coffee right it is amazing though.
 

topher

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So sort of like roasting monsooned Malabar...just need to pay attention.
 

ChrisP

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Sep 27, 2020
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So sort of like roasting monsooned Malabar...just need to pay attention.
Yeah, it’s not quite like roasting robusta, but there is a lot more attention that needs to be taken. I’m sure you can search and see some pictures of what pacamara and maragogype beans look like scale wise in conparison but they are called “elephant beans” for a reason. I would say the size of these beans can play tricks on your thermocouples so you really need to take that into consideration and use the full arsenal of sensory analysis when roasting these to know when to make your adjustments.
 

shadow745

Well-known member
Aug 15, 2005
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Central North Carolina
I don't recall exactly what coffee I was roasting, may have jotted it down based on this behemoth, but this is by far the largest bean I have ever had in front of me.
 

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topher

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Yeah...I've roasted it all. Hated roasting Malabar and wont roast robusta anymore. I used to play with a small percentage of robusta in an espresso blend but stopped. Don't need to boost your crema if you are using fresh coffee.
 
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