Flower Child Coffee

Mario Mejía - Pacamara

Mario Mejía's Pacamara from La Paz, Honduras stands out for its bright, savory-sweet profile—a departure from Flower Child's typical offerings. Handpicked and selectively processed, the beans undergo 50–70 hours of wet fermentation before washing and drying on African beds over 15–30 days, a lengthy process driven by the region's cold climate and high elevation. The cup opens sharp and lemony with detailed sweet pepper character, then deepens as it cools into agave-like sweetness, thicker body, and wild berry and herbaceous notes. This is a versatile, intriguing coffee that rewards both black-cup tasting and milk preparation.