Pacifica is our blend of organic Mexican and Peruvian Arabicas. The Peruvian builds texture and body, while the Mexican offers buttery tones and milk chocolate.
We blend coffees not only to combine the attributes of each coffee but also as a way of creating distinctly original characteristics. Pacifica is a wonderful example of how one and one can make three. The organic Mexican is a wildly under-rated bean that Europeans are only now rapidly discovering. While the Mexican is the central coffee in Pacifica, when it is introduced to the organic Peruvian it takes on a delightful sweetness and an appealing sharpness. This balance of flavours, body and texture enable us to produce a beautiful organic blend.
The Body & Brightness Profiles:
When you first taste a coffee, you should first assess its body or mouth feel and also just how acidic or bright it is. You may like a coffee that has a whole lot of body but with low acidity. Or you may like a mellower mouth feel but a brighter acidity. It really is a personal preference, there is no right or wrong.
Pacifica has a medium body and medium brightness.
The Flavour Profiles:
What sets each individual coffee apart will be the flavours or what we call the “tasting notes”. The tasting notes are many and varied ranging from floral to nutty, spicy to berry, chocolaty to citrusy, just to name a few. These flavours make each coffee very different and so special. Where the coffee is grown, climate, elevation, soil type and harvesting techniques will all impact on the flavour so unique to each coffee.
Pacifica releases buttery tones with a milk chocolate flavour.