{"product_id":"ka-u-pacamara-malolactic-natural","title":"Ka‘ū Pacamara — Malolactic Natural","description":"\u003ch1\u003eKa‘ū Pacamara — Malolactic Natural\u003c\/h1\u003e\n\u003cp\u003eAn intensely aromatic Ka‘ū Pacamara built on our original Lactic Natural lot, now fermented with a dedicated malolactic bacteria culture and an extended drying period for a fuller mouthfeel and more vivid florals.\u003c\/p\u003e\n\u003cp\u003eOrigin: Ka‘ū, Hawai‘i\u003cbr\u003eRegion: Wood Valley Road, near Pāhala\u003cbr\u003eRoast: Light\u003cbr\u003eVariety: Pacamara\u003cbr\u003eProcess: Malolactic Natural\u003cbr\u003eFlavor: Rose, raspberry, fig, brown sugar, cacao, cinnamon, pineapple, cream\u003cbr\u003eBody: Creamy, velvety\u003cbr\u003eAcidity: Balanced, bright\u003cbr\u003eAltitude: 2,100 ft\u003cbr\u003eProduction: Limited 5lb Release\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eKa‘ū Pacamara Malolactic Natural is the next evolution of our original Lactic Natural release from earlier this year. That first lot placed 3rd overall and 2nd in the Ka‘ū district at the 2026 Hawai‘i Coffee Association Best of Hawai‘i competition — a strong enough result to convince us this site and variety had more to give.\u003c\/p\u003e\n\u003cp\u003eFor this batch, we inoculated the whole cherry with a dedicated malolactic bacteria culture and extended the drying period, converting more of the coffee’s natural malic acid into softer lactic acid and helping to prevent the formation of unwanted acetic acid (vinager) The result keeps the vivid rose and dried-fruit character of the original lot but layers in a creamier mouthfeel and more pronounced florals.\u003c\/p\u003e\n\u003cp\u003eLess than 5 pounds were produced.\u003c\/p\u003e\n\u003ch2\u003eOrigin\u003c\/h2\u003e\n\u003cp\u003eSourced 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 expanded from a small 5-acre farm into managing more than 30 acres across Ka‘ū.\u003c\/p\u003e\n\u003cp\u003eThis Pacamara lot was harvested on April 21, 2026, from the same high-elevation field above Wood Valley Road at approximately 2,100 feet above sea level that produced our original Lactic Natural release.\u003c\/p\u003e\n\u003cp\u003eThat earlier harvest went on to place 3rd overall and 2nd in the Ka‘ū district at the 2026 Hawai‘i Coffee Association Best of Hawai‘i competition. This Malolactic Natural batch was processed a couple of months after that competition lot specifically to further refine what made that lot stand out.\u003c\/p\u003e\n\u003ch2\u003eVariety\u003c\/h2\u003e\n\u003cp\u003ePacamara is a hybrid of the compact Pacas variety and the large-beaned Maragogype variety.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eIn this lot, the variety pairs exceptionally well with malolactic fermentation, which tends to soften acidity while amplifying florals and body — creating a cup profile that is both more approachable and more complex than our original Lactic Natural.\u003c\/p\u003e\n\u003ch2\u003eProcess\u003c\/h2\u003e\n\u003cp\u003eThis coffee underwent a custom malolactic fermentation, a technique borrowed from winemaking in which lactic acid bacteria convert the coffee’s naturally occurring malic acid into softer lactic acid.\u003c\/p\u003e\n\u003cp\u003eWhole coffee cherries were inoculated with a dedicated malolactic bacteria culture inside a temperature-controlled anaerobic environment, then given an extended drying period in a custom dehumidified drying room — longer than our original Lactic Natural process — to let the fruit’s sugars and aromatics develop more fully while preserving delicate floral compounds.\u003c\/p\u003e\n\u003cp\u003eCompared to the earlier Lactic Natural lot, this process trades some raw  intensity for a fuller, creamier mouthfeel and more pronounced rose and floral character.\u003c\/p\u003e\n\u003ch2\u003eRoast Style \u0026amp; Intent\u003c\/h2\u003e\n\u003cp\u003eThis light roast was developed to preserve aromatic intensity and showcase the complexity created during fermentation.\u003c\/p\u003e\n\u003cp\u003eWe roast conservatively to maintain clarity and structure while allowing the coffee’s florals, fruit character, and creamy texture to remain fully expressive in the cup.\u003c\/p\u003e\n\u003ch2\u003eCup Profile\u003c\/h2\u003e\n\u003cp\u003eExpect an intensely aromatic cup with notes of rose, raspberry, and fig up front, giving way to brown sugar, cacao, and cinnamon, with a bright note of pineapple and a smooth, cream-like finish. The profile is rich and floral-forward, with a fuller, more velvety mouthfeel than our original Lactic Natural lot, and a long finish that continues to evolve as the coffee cools.\u003c\/p\u003e\n\u003cp\u003eCompared to more traditional washed Hawaiian coffees, this lot remains dramatically more expressive and experimental in character — just with softer acidity and a creamier texture than the original release.\u003c\/p\u003e\n\u003ch2\u003eBrewing Recommendations\u003c\/h2\u003e\n\u003cp\u003eExcellent for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePour-over (maximum clarity and aromatics)\u003c\/li\u003e\n\u003cli\u003eAeroPress (enhanced sweetness and body)\u003c\/li\u003e\n\u003cli\u003eEspresso (fruit-forward and intensely aromatic)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eUse filtered water, brew temperatures around 201-203°F, and allow the coffee adequate rest after roasting for optimal clarity and structure.\u003c\/p\u003e\n\u003ch2\u003eWho This Coffee Is For\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eFans of experimental processing methods\u003c\/li\u003e\n\u003cli\u003eDrinkers seeking highly aromatic, floral-forward coffees\u003c\/li\u003e\n\u003cli\u003eThose interested in progressive Hawaiian coffee production\u003c\/li\u003e\n\u003cli\u003eAdvanced coffee enthusiasts looking for uncommon flavor profiles\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIf you prefer more traditional chocolate-forward Hawaiian coffees, consider one of our classic Kona or Ka‘ū offerings instead.\u003c\/p\u003e\n\u003ch2\u003eWhy This Coffee Stands Out\u003c\/h2\u003e\n\u003cp\u003eExtremely Limited Production\u003cbr\u003eLess than 5 pounds produced.\u003c\/p\u003e\n\u003cp\u003eBuilt on a Competition Result\u003cbr\u003eFollows our original Lactic Natural lot, which placed 3rd overall and 2nd in the Ka‘ū district at the 2026 Hawai‘i Coffee Association Best of Hawai‘i competition.\u003c\/p\u003e\n\u003cp\u003eRefined Malolactic Processing\u003cbr\u003eMalolactic bacteria plus an extended drying period for a creamier mouthfeel and more vivid florals.\u003c\/p\u003e\n\u003cp\u003eRare Hawaiian Pacamara\u003cbr\u003eA distinctive variety rarely seen in Hawai‘i coffee production.\u003c\/p\u003e\n\u003cp\u003eHigh-Elevation Ka‘ū Terroir\u003cbr\u003eGrown at 2,100 feet above Wood Valley Road near Pāhala.\u003c\/p\u003e\n\u003cp\u003eRoasted for Expression\u003cbr\u003eLightly roasted to preserve complexity, structure, and aromatic intensity.\u003c\/p\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"40g \/ Whole Bean","offer_id":52343730143522,"sku":"kau-pacamara-mln-40g","price":318.31,"currency_code":"HKD","in_stock":true},{"title":"40g \/ Auto Drip","offer_id":52343730176290,"sku":"kau-pacamara-mln-40g-AD","price":318.31,"currency_code":"HKD","in_stock":true},{"title":"4oz \/ Whole Bean","offer_id":52343730209058,"sku":"kau-pacamara-mln-4","price":795.78,"currency_code":"HKD","in_stock":true},{"title":"4oz \/ Auto Drip","offer_id":52343730241826,"sku":"kau-pacamara-mln-4-AD","price":795.78,"currency_code":"HKD","in_stock":true},{"title":"12oz \/ Whole Bean","offer_id":52343730274594,"sku":"kau-pacamara-mln","price":2387.33,"currency_code":"HKD","in_stock":true},{"title":"12oz \/ Auto Drip","offer_id":52343730307362,"sku":"kau-pacamara-mln-AD","price":2387.33,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/kau-pacamara-lactic-natural_4661a943-8b0c-4556-b3be-12d732f4ca6b.jpg?v=1787169927","url":"https:\/\/paradiseroasters.com\/zh-hk\/products\/ka-u-pacamara-malolactic-natural","provider":"Paradise Coffee Roasters","version":"1.0","type":"link"}