Ka‘ū Pacamara — Lactic Natural: Roasting May 13th, 2026

Ka‘ū Pacamara — Lactic Natural: Roasting May 13th, 2026

Name: Ka‘ū Pacamara — Lactic Natural: Roasting May 13th, 2026
Brand: Paradise Coffee Roasters
SKU: kau-pacamara-ln-40g
Price: 6500.0 JPY
Availability: OutOfStock

¥6,500

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Size 40g 4oz 12oz

Grind Whole Bean Auto Drip

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Ka‘ū Pacamara — Lactic Natural

An intensely aromatic and experimental Ka‘ū Pacamara with vivid fruit character, amplified acidity, and layered spice complexity.

Origin: Ka‘ū, Hawai‘i
Region: Wood Valley Road, near Pāhala
Roast: Light
Variety: Pacamara
Process: Lactic Natural
Flavor: Amaretto, dried fig, rose, baking spice
Body: Juicy, syrupy
Acidity: Bright, amplified
Altitude: 2,100 ft
Production: Limited 5lb Release

Overview

Ka‘ū Pacamara Lactic Natural is one of the most experimental coffees we’ve released to date.

Processed using our proprietary lactic natural fermentation using a lactic acid producing yeast strain, this coffee pushes Hawaiian coffee into a more intensely aromatic and fruit-driven direction, with notes of cola, dried fig, rose, and warm spice layered over a syrupy body and vibrant acidity.

Les than 10 pounds were produced.

2lb of this lot lot was submitted as an entry for the 2026 Hawai‘i Coffee Association Best of Hawai‘i cupping competition.

Origin

Sourced from Elepoki Farm near Pāhala, this coffee was grown by Cory and Connie Koi.

After retiring from a 27-year career with the Hawai‘i County Police Department, Cory and Connie expanded from a small 5-acre farm into managing more than 30 acres across Ka‘ū.

This particular Pacamara lot was harvested on January 21, 2026 from Elepoki’s newer high-elevation field above Wood Valley Road at approximately 2,100 feet above sea level.

The site has already shown exceptional promise. In 2025, the first-place coffee in the Best of Hawai‘i competition was a Pacamara produced from a nearby farm located slightly lower on the same slope at approximately 1,900 feet.

Competition results for this coffee will be announced at the end of July 2026.

Variety

Pacamara is a hybrid of the compact Pacas variety and the large-beaned Maragogype variety.

The coffee inherits the large bean structure and expressive cup profile associated with Maragogype while maintaining the productivity and compact growth characteristics of Pacas. Pacamara coffees are often known for intense aromatics, layered fruit character, and structured acidity.

In this lot, the variety pairs exceptionally well with the lactic natural process, creating an unusually saturated and complex cup profile.

Process

This coffee underwent a custom lactic natural fermentation designed to intensify aroma, acidity, and fruit complexity.

Part of the process involves inoculating whole coffee cherries with a lactic acid-producing yeast strain inside a temperature-controlled anaerobic environment for several days before slow drying in a custom dehumidified room.

The result is a dramatically amplified cup profile with uncommon flavor characteristics including cola, dried fruit, rose, and spice layered over vibrant acidity and deep sweetness.

Roast Style & Intent

This light roast was developed to preserve aromatic intensity and showcase the complexity created during fermentation.

We roast conservatively to maintain clarity and acidity while allowing the coffee’s fruit saturation, spice character, and syrupy texture to remain fully expressive in the cup.

Cup Profile

Expect an intensely aromatic cup with notes of cola, dried fig, rose, and baking spice. The profile is rich and fruit-driven with vibrant acidity, layered sweetness, and a lingering finish that continues to evolve as the coffee cools.

Compared to more traditional washed Hawaiian coffees, this lot is dramatically more expressive and experimental in character.

Brewing Recommendations

Excellent for:

Pour-over (maximum clarity and aromatics)
AeroPress (enhanced sweetness and body)
Espresso (fruit-forward and intensely aromatic)

Use filtered water, brew temperatures around 198–201°F, and allow the coffee adequate rest after roasting for optimal clarity and structure.

Who This Coffee Is For

Fans of experimental processing methods
Drinkers seeking highly aromatic and fruit-forward coffees
Those interested in progressive Hawaiian coffee production
Advanced coffee enthusiasts looking for uncommon flavor profiles

If you prefer more traditional chocolate-forward Hawaiian coffees, consider one of our classic Kona or Ka‘ū offerings instead.

Why This Coffee Stands Out

Extremely Limited Production
Only 5 pounds produced.

2026 Best of Hawai‘i Competition Entry
Selected as our Hawai‘i Coffee Association competition lot.

Experimental Lactic Natural Processing
Custom fermentation dramatically intensifies aromatics and acidity.

Rare Hawaiian Pacamara
A distinctive variety rarely seen in Hawai‘i coffee production.

High-Elevation Ka‘ū Terroir
Grown at 2,100 feet above Wood Valley Road near Pāhala.

Roasted for Expression
Lightly roasted to preserve complexity, structure, and aromatic intensity.

What Is 100% Kona Coffee?

100% Kona coffee refers to coffee grown exclusively in the Kona district of Hawai‘i Island — a small, volcanic region
along the western slopes of Hualālai and Mauna Loa. The combination of mineral-rich soil, afternoon cloud cover, and gentle trade winds produces one of the world’s most distinctive coffee terroirs.

To be labeled “100% Kona Coffee,” every bean must be grown within the Kona district and meet strict Hawai‘i grading quality standards. Kona coffee can be made from different arabica varieties, but Kona Typica — a heirloom lineage — remains the region’s most common and traditional cultivar.

If you’d like to explore more Kona coffees, you can browse the full collection here: Browse the Kona Coffee Collection .

The Paradise Promise

Your coffee is roasted fresh at our Hilo Roastery on Hawai‘i Island, ensuring every bag captures the clarity and sweetness Kona coffee is known for. We roast every Monday, Wednesday, and Fridays, so your order arrives at peak flavor.

Freshness Guaranteed

Our beans are roasted to order and never sit on shelves. You’ll taste the difference in every cup — vibrant, balanced, and free of bitterness.

Processing Innovation

We collaborate directly with Kona growers to produce coffees using advanced fermentation and drying techniques we’ve developed over two decades of research in Hawai‘i.

Kona Coffee FAQs-Roasting, Sourcing, and Shipping

Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.

Kona coffee grows on the volcanic slopes of Hawai‘i Island, where mineral-rich soil, afternoon cloud cover, and slow cherry maturation create a naturally sweet and balanced cup. Our Kona Classic Medium is sourced from high-elevation farms and hand-harvested for clarity, smoothness, and elegant sweetness.
Yes — this roast is Authentic Kona coffee made exclusively from North Kona district-grown coffees, never blended. Our Kona coffees comes from small farms at the highest altitudes in the region.
Medium roasts highlight Kona’s signature profile: gentle sweetness, soft citrus, toasted almond, and milk chocolate. The result is a balanced, approachable cup ideal for everyday brewing.
This coffee shines in pour-over, drip, and French press. Use filtered water just off the boil and a medium grind for maximum clarity and sweetness. If you are looking for a Hawaiian coffee for espresso use we recommend our Hawai‘i Island Blend
Kona is the highest labor cost coffee region in the world. Wages for farm workers here are 15-20x higher than almost all other coffee producing countries. Limited and expensive land, hand-picking, and high production costs create a naturally small supply each year — especially from high-elevation farms like those we partner with.

We roast and fulfill all of our coffee orders in Hilo, Hawai'i.
We roast in small batches using a Diedrich IR12 roasting machine.

We source an array of the top specialty coffees worldwide that appeal to an array of different palates.
If at any point you have difficulty brewing, or just appreciating one of our roasted coffees, no problem. Shoot us an email within 5 days of receiving your coffee and we'll help you find the correct brew settings for your coffee, or give you a credit (minus actual shipping costs) on your next purchase. Yep, we're a Satisfaction Guarantee coffee company!
Please note, our Satisfaction Guarantee only applies to U.S. orders of roasted coffees, and you must contact us within 5 days of receiving the coffees. Credits do not include actual shipping fees, which may be different from posted shipping fees.
We roast and ship on Monday/Wednesday/Friday.

Our commitment to you is to serve exceptional, fresh-roasted coffees. And part of being exceptional means roasting before the flavors inherent in the green bean begin to fade, which happens over time.
Like apples and pumpkins, coffee is a seasonal agricultural product and each country has a different harvesting cycle in which coffees are at their peak. If we were to insist on serving a single origin all year long, the flavors in that coffee would be noticeably better one half of the year over the other. So the reason you no longer see that coffee you loved is because the optimal season has passed. For more on seasonality in coffees, see this blog post here.
Hopefully so. If it was a popular product or we receive customer requests, we will make every attempt to bring it back. However, please note that coffees from a certain producer may not taste the same year after year.
If you loved a coffee and no longer see it listed, shoot us an email and ask us what is similar. We’d be happy to provide a personal recommendation.
We aim for balance and completeness along with differentiation and distinction. You shouldn't need to be a professional coffee taster to tell the coffees a part, so, when we’re selecting coffees, we want them to be distinct from each other.
We avoid ”one-trick pony” type coffees, such as Ethiopians with great aroma but no body or acidity, or coffees with good aroma and acidity but lacking sweetness. These elements, which are often reflections of the growing conditions, are harmonized through good roasting.
And, obviously, defects — even subtle defects — influence our selection. Since we live and work at origin, we’re sensitive to coffee defects like “past crop”, pulpy, and naturals that border on over-ferment. With naturals, we’ll only carry these when great examples are available.
Our perspective on roasting is similar: we seek balance and distinction. To expect that a coffee is “best” when roasted to some pre-determined degree (i.e. only light roasting or only dark roasting) is analogous to thinking that each person would look best in the same outfit, or each coffee should be grown in the same way. We believe it’s our job to discover the roast degree which best highlights outstanding qualities in each coffee.

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