• Bolivia - Finca El Mirador – Pacamara - Anaerobic Washed — Elusive Coffee, Adelaide specialty roaster
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Elusive Coffee

Bolivia - Finca El Mirador – Pacamara - Anaerobic Washed

Bolivia - Finca El Mirador – Pacamara - Anaerobic Washed

Previous offering

This coffee was part of a past lineup and is no longer available. Our current single origins and blends are roasted fresh to order right here in Adelaide and shipped Australia-wide.

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This lot has sold out. Single-origin lots are seasonal - once a harvest is gone, it’s gone. If you loved its bright, fruit-driven cup, try Ethiopia Yirgacheffe Haro, another vibrant filter coffee in our current range, or browse our current Adelaide-roasted range.

Bolivia Finca El Mirador is a medium-light, anaerobic-washed Pacamara microlot grown by Antonio Mamani at 1,550–1,650 metres in Caranavi, La Paz, Bolivia, and roasted to order in Adelaide, South Australia by Elusive Coffee. Juicy, bright, and silky-sweet with passionfruit, peach, and brown sugar - a vibrant, fruit-driven cup for filter brewers, espresso, and small milk drinks.

High in Caranavi, Antonio Mamani and family cultivate exceptional varieties on Finca El Mirador, drawing on over 50 years of coffee farming in Bolivia's Yungas. For this microlot, ripe cherries rest in sealed tanks before traditional washing and a careful two-week dry - a method that heightens fruit intensity, lifts acidity, and adds subtle richness to the body.

We partner with importers who maintain direct relationships with producers across La Paz, ensuring traceability and greater returns to farmers. Every batch is QA-checked for moisture, colour, and profile consistency.

Roasted to order at our Adelaide roastery, so every bag arrives fresh.

Free Australia-wide shipping on orders over $60.

Coffee details

Tasting notes
Passion FruitPeachBrown Sugar
Roast
Medium-Light
Best brewed as
Filter / pour-over
Process
Anaerobic Washed
Altitude
1550 - 1650 MASL
Variety
Pacamara

Flavour profile

AROMATICS ACIDITY SWEETNESS AFTERTASTE BODY STRENGTH
Aromatics5
Acidity5
Sweetness6
Aftertaste6
Body7
Strength4

Brewing guides

Espresso

For this coffee: For espresso, a 1:2–1:2.2 ratio in 26–32 seconds. In small milk drinks it leans peaches-and-cream.

This Bolivian coffee is great for espresso and milk-based drinks - expect passion fruit, peach, brown sugar. Smooth and balanced.

Age best used: 14 days after roast. Dose: 18g. Extraction: 36–40g (2:1) in 25–35s.

Filter / Pour-over

Filter / Pour-over - the 4:6 method (Tetsu Kasuya). Five pours, 45 seconds apart: the first two set sweetness & acidity, the last three set strength.

Recipe: 20 g coffee : 300 g water (1:15), coarse grind, water at 94 °C.

The “4” - sweetness & acidity: Pour 1 (0:00) → 50 g · Pour 2 (0:45) → 120 g.

The “6” - strength: Pour 3 (1:30) → 180 g · Pour 4 (2:15) → 240 g · Pour 5 (3:00) → 300 g. Let it draw down; aim to finish by ~3:30.

For this coffee: this lot is bright and aromatic - keep pours 1 and 2 even (60/60) to stay balanced, or make pour 1 bigger to push the fruit and acidity.

French Press

French Press Brewing Guide

Brewing Instructions:

  • Coffee Dose: 30g of freshly ground coffee.
  • Water: 450ml of water, heated to around 93°C (200°F).

Brewing Method:

  1. Grind the Coffee:
    Use a coarse grind similar to sea salt. This allows for a slower extraction, which results in a smoother brew.
  2. Preheat the French Press:
    Pour hot water into the French Press to warm it up, then discard the water.
  3. Add Coffee:
    Place the 30g of ground coffee into the preheated French Press.
  4. Pour the Water:
    Slowly add 450ml of water. Stir gently to ensure the grounds are evenly saturated.
  5. Steep:
    Place the lid on the French Press, but don’t plunge yet. Let the coffee steep for 4 minutes.
  6. Plunge:
    After 4 minutes, press the plunger down slowly and steadily.
  7. Serve:
    Immediately pour the brewed coffee into your cup to prevent over-extraction.
Moka Pot

Moka Pot Brewing Guide

Brewing Instructions:

  • Coffee Dose: 20g of finely ground coffee (slightly coarser than espresso grind).
  • Water: Fill the bottom chamber of the Moka Pot with water, up to the safety valve.

Brewing Method:

  1. Grind the Coffee:
    Use a fine grind, slightly coarser than espresso, for the Moka Pot to avoid over-extraction.
  2. Prepare the Moka Pot:
    Fill the bottom chamber with water, just below the safety valve. Insert the filter basket.
  3. Add Coffee:
    Fill the filter basket with 20g of ground coffee. Level the surface but do not tamp the coffee down.
  4. Assemble the Moka Pot:
    Screw the top and bottom chambers together tightly.
  5. Heat:
    Place the Moka Pot on medium heat. As the water heats up, it will create pressure, pushing the water through the coffee grounds into the top chamber.
  6. Watch for the Brew:
    When you hear a hissing sound and see coffee filling the top chamber, the brewing process is almost complete.
  7. Remove from Heat:
    Once you hear a bubbling sound, remove the Moka Pot from the heat to avoid burning the coffee.
  8. Serve:
    Pour the brewed coffee into your cup and enjoy.

Questions & answers

Why is the Bolivia Pacamara our most premium coffee, and how should I drink it?

It's a rare, characterful lot: the Pacamara variety (a large-bean cross prized for distinctive cups), grown at Finca El Mirador (1,550–1,650 MASL) and anaerobic-washed processed, where the cherries ferment in oxygen-free tanks to develop intensity and clarity. Roasted medium-light, it tastes of passion fruit, peach and brown sugar - expressive and fruit-forward. Drink it black, as filter or pour-over, to appreciate what you're paying for; this is a "treat" coffee for fruit lovers rather than an everyday milk bean. At $31 it's the showcase lot in the range.

What does the Bolivia Pacamara taste like?

Passion fruit, peach and brown sugar - a vivid, juicy, tropical-leaning cup with a sweet finish. The anaerobic-washed processing amplifies clarity and fruit intensity, and the Pacamara variety adds a distinctive, layered character. Roasted medium-light, it stays bright and aromatic rather than chocolatey or heavy. If you love experimental, fruit- forward specialty coffee, this is one of the most expressive cups we carry.

How should I brew the Bolivia Pacamara?

Brew it as filter or pour-over to do it justice: medium grind, ~1:16, 92–94 °C water, which showcases the passion fruit and peach. It makes a striking, fruit-driven espresso too at a gentle extraction (~1:2, 28–32 seconds). Because the value is in its aromatics and clarity, avoid dark, heavy brewing methods that flatten the fruit. Treat it like a fine, expressive coffee - brew it clean and black. The product page has the dial-in.