Ka‘ū Pacamara — Malolactic Natural

An 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.

Origin: Ka‘ū, Hawai‘i
Region: Wood Valley Road, near Pāhala
Roast: Light
Variety: Pacamara
Process: Malolactic Natural
Flavor: Rose, raspberry, fig, brown sugar, cacao, cinnamon, pineapple, cream
Body: Creamy, velvety
Acidity: Balanced, bright
Altitude: 2,100 ft
Production: Limited 5lb Release

Overview

Ka‘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.

For 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.

Less than 5 pounds were produced.

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 expanded from a small 5-acre farm into managing more than 30 acres across Ka‘ū.

This 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.

That 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.

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 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.

Process

This 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.

Whole 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.

Compared to the earlier Lactic Natural lot, this process trades some raw  intensity for a fuller, creamier mouthfeel and more pronounced rose and floral character.

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 structure while allowing the coffee’s florals, fruit character, and creamy texture to remain fully expressive in the cup.

Cup Profile

Expect 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.

Compared 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.

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 201-203°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, floral-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
Less than 5 pounds produced.

Built on a Competition Result
Follows 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.

Refined Malolactic Processing
Malolactic bacteria plus an extended drying period for a creamier mouthfeel and more vivid florals.

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.