Ecuador Sebastian Garces, Washed Pacamara

Sebastian Garcés grows this Pacamara on Terrazas del Pisque in Pichincha province—a 17-hectare section of his 39-hectare farm at 2,080 meters on the slopes of Pichincha volcano. The washed process includes cherry flotation to remove defects, 48-hour tank fermentation, and 15–18 days of raised-bed drying. Garcés practices regenerative agriculture with zero chemical inputs, using chickens, sheep, and bees to manage the ecosystem. Pacamara, a Maragogype-Pacas hybrid known for large seeds and Cup of Excellence dominance, shows a distinct profile here that Subtext has returned to for three consecutive seasons—scoring 87.5 at cupping.