{"product_id":"bolivia-finca-el-mirador-pacamara-natural2026","title":"Bolivia Finca El Mirador Pacamara Natural","description":"\u003cp\u003e\u003cstrong\u003eTASTING NOTES\u003c\/strong\u003e \u003cbr\u003eGolden passionfruit, blueberry + Turkish delight.\u003cspan data-start=\"968\" data-end=\"1020\"\u003e \u003c\/span\u003eSugary sweet, bright + captivating.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eORIGIN\u003c\/strong\u003e \u003cbr\u003eCaranavi, Yungas, Bolivia\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHEIGHT\u003c\/strong\u003e \u003cbr\u003e1550-1650 MASL \u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVARIETAL\u003c\/strong\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003ePacamara\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePROCESS\u003c\/strong\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003eNatural \u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePRODUCER\u003c\/strong\u003e\u003cbr\u003eAntonio Mamani\u003cstrong\u003e\u003c\/strong\u003e\u003cimg\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1716\/0623\/files\/Cafe_Imports_Bolivia_Finca_El_Morador_Antonio_Mamani27-2025-03-31-043915.jpg?v=1784516850\" alt=\"\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003ch6\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eABOUT ME\u003c\/strong\u003e\u003cbr\u003eBack by popular demand, the return of Antonio Mamani’s Pacamara Natural is one we’ve been eagerly awaiting.\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIn the remote hills of Caranavi - the heart of Bolivia’s Yungas region - lies Finca El Mirador, a small family farm owned and run by Antonio and his brother Gonzalo Mamani. Set between 1,550 and 1,650 metres above sea level, the farm benefits from rich mountain soil, steady rain, and cool tropical air - a perfect climate for cultivating expressive, specialty microlots.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBut growing coffee here isn’t simple. The Mamanis live and farm along Bolivia’s infamous Yungas Road - once known as the ‘Death Road’ - a narrow, winding mountain pass that still poses challenges for transporting coffee out of the region. Landslides, rain, and steep terrain make logistics unpredictable. In this part of the world, every bag of coffee carries not just flavour, but effort and resilience.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe Mamani family has farmed coffee here for more than fifty years. During a long and unexpected battle with coffee leaf rust, the family lost nearly a decade of harvests. To survive, Antonio and Gonzalo left the farm and took work as mechanics in the city. But they never gave up on coffee. Eventually, they returned to their land - not out of obligation, but from a deep sense of belonging. Coffee was what they knew, what they’d watched their parents care for, and what they hoped to one day pass on.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eLast year’s Pacamara Natural quickly became one of our most talked-about coffees, winning over customers with its vibrant fruit, floral elegance and unmistakable sweetness. This year’s lot shares that same unmistakable character, but leans in a slightly different direction.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIn the cup, expect layers of golden passionfruit, blueberry and Turkish delight. The profile is intensely sweet and expressive, with a brighter tropical fruit character than last year’s release. Confectionery-like sweetness still lingers through the finish, creating a coffee that is at once full-on yet silky smooth.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e¡Saludos Antonio!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003e\u003cstrong\u003eBREW GUIDES\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003eWe recommend the following recipes as a starting points: \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eEspresso\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003eDose: 21 grams  \u003cbr\u003eBrew temperature: 93.5ºC\u003cbr\u003eBar Pressure: 8.0 \u003cbr\u003eBrew time: 25 - 30 sec  \u003cbr\u003eBrew weight: 42 - 44 grams \u003cbr\u003eBrew Ratio: 1:2-2.1\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003ePour Over\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003eBrew temperature: 94ºC\u003cbr\u003e15g in 250ml out (~1:16.5 brew ratio)\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eEspresso recipe developed on a La \u003c\/i\u003e\u003cem\u003eMarzocco Linea using\u003c\/em\u003e\u003cem\u003e 20g baskets and should be taken as a starting point, not set in stone as different machines extract in different ways. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePour Over recipe developed using Hario v60 and dry (not pre-wet) filter paper. \u003c\/em\u003e\u003cem\u003eHave fun experimenting.\u003c\/em\u003e\u003c\/p\u003e","brand":"KoKo Coffee Roasters","offers":[{"title":"250g \/ Whole Bean \/ Filter Roast","offer_id":42548632191051,"sku":null,"price":35.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Whole Bean \/ Espresso Roast","offer_id":42548632158283,"sku":null,"price":35.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Stovetop \/ Filter Roast","offer_id":42548632256587,"sku":null,"price":35.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Stovetop \/ Espresso 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