Featured Coffee

PACAMARA HONEY

Number of trees: 94,367- Process: Honey

Origin, Producer, and Process Information


Farm
Las Margaritas

Temperature
17C-22C

Country: Colombia
Department: Valle del Cauca
Municipality: Caicedonia

Number of trees
94,367

Total Crop Area
33,8 ha

Rainfall
1.340mm/year

Process
Honey

Altitude
1.450-1.800 masl

Humidity
73%

Cup Profile
Fragrance and aroma: Brown sugar, red fruits, chocolate, cacao, vanilla. Taste and aftertaste: Red fruits, nuts, white chocolate, citrus grapefruit, bright malic acidity, creamy and silky body.

Fermentation
Manual and rigorous picking. Adequate equipment for the depulping process, which is done without water. Coffee is stirred and sensorial tasted to determine the ideal fermentation based on the cup profile wanted. Fermentation time for this coffee ranges between 19 and 22 hours.

Drying
Once coffee has been fully whashed, is mechanically dried. The temperature is closely monitored and ranges between 35°C (95°F) and 45°C (113°F). The final humidity percentage is around 10,5%.

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