Chuquiago

Bolivia | Chuquiago | Felipe Guarachi Tola | Pacamara Washed

Lighter roasting keeps more of the natural acidity and sweetness intact which makes for a beautifully expressive black coffee — and this one happens to play nicely with milk too. Expect a softer balanced cup where the sweetness carries through without turning sharp.

Pacamara is a hybrid of Pacas (a Bourbon mutation) and Maragogipe (a Typica mutation), developed in El Salvador. It’s famous for its giant beans and potential for an explosive, layered flavor profile, including floral, tropical, and spicy notes. However, its quality can be inconsistent and highly dependent on terroir and processing.

In the washed process, coffee cherries are depulped to remove the skin and pulp, then fermented to eliminate the mucilage before thorough washing. This method produces a clean, bright cup with pronounced acidity and clarity, highlighting the coffee’s intrinsic flavors. It’s widely used in regions with ample water resources, such as Colombia and East Africa.

The ROEST P3000 is a compact powerhouse that redefines what’s possible in small-batch production roasting. With the ability to roast 1–3 kg batches in under 7 minutes and crank out over 25 kg per hour, it delivers serious output without demanding a full-time operator. Automation handles everything from preheating to cooldown, with between-batch protocols ensuring consistent conditions roast after roast. Its slim footprint and lightweight build make it perfect for roasteries where space is tight but precision and efficiency are non-negotiable.

What truly sets the P3000 apart is its unmatched control and data richness. It features more than 18 sensors—bean, exhaust, drum, humidity, pressure, and even a first-crack microphone—paired with PID-controlled airflow, drum speed, and temperature. A built-in bean camera offers live visual feedback, eliminating the need for a trier and paving the way for future AI enhancements. Whether you’re dialing in new coffees or replicating profiles at scale, the P3000 brings the lab-level accuracy of the ROEST sample roaster into full production—effortlessly and repeatably.

Dried plum, cola, cooked red grape and mild peanut butter flavours with complex acidity and syrupy sweetness.

Bolivia | Chuquiago | Felipe Guarachi Tola | Pacamara Washed - When is peak flavour?

Chuquiago, owned by Felipe Guarachi Tola, sits at approximately 1,550 metres in Bolivia's renowned La Paz region, where fertile soils and a favourable climate are ideal for specialty coffee. The farm's name derives from "Chuquiago Marka", the indigenous Aymara name for the area that is now La Paz - a reflection of the farm's deep connection to the region's cultural heritage.

Bolivia's best-known coffee department, bordering Peru in the country's north-west, known for extreme Andean terrain and rich water sources.

Pacamara is El Salvador's famous giant: a 1958 cross between Pacas (a compact Bourbon mutation) and Maragogipe (the huge-beaned Typica mutation). The result is one of coffee's largest beans and one of its most distinctive cup profiles.

Felipe Guarachi Tola's washed lot from 1,550 metres in La Paz leans into that complexity: dried plum, cola and cooked red grape with a mild peanut-butter richness, syrupy sweetness and layered acidity.