Blind Assessment

Expressive and fruit-driven. Pink grapefruit, lychee, white peach and magnolia, anchored by cocoa nib and sugarcane in aroma and cup. Acidity is briskly sweet-tart; mouthfeel is plush and silky. The aftertaste is complex and layered, carrying sweet florals and crisp cocoa into the resonant long.

Notes

This exceptional coffee was selected as the No. 49 coffee on Coffee Review’s list of the Top 50 Coffees of 2025.  Produced at Monarch Farm by Abby and Sal Munoz, entirely of the Pacamara variety of Arabica, and processed by the carbonic maceration method, which involves fermenting the whole fruit in a sealed container that has been flushed with CO2, then drying in the whole fruit. Founded by the co-owner of Olympia Coffee, Oliver Stormshak, who has worked in the coffee industry for more than three decades, Oliver’s Custom Coffee features rare varietals, experimental lots, and custom fermentations. Visit www.oliverscustomcoffee.com.  

Bottom Line

A standout Kona Pacamara processed by carbonic maceration — concentrated aromatics, superb body — showcases both place and process with precision and grace.

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