Featured Coffee

PACAMARA NATURAL

Origin, Producer, and Process Information


Country: Colombia
Department: Valle del Cauca
Municipality: Caicedonia

Total Crop Area
6,1 ha.

Rainfall
1.340 mm/year

Farm
Las Margaritas

Process
Natural

Altitude
1.570-1.850 masl

Humidity
73%

Temperature
17C-22C

Cup Profile
Fragrance and aroma: Brown sugar, passion fruit, vanilla, chocolate and cloves.
Taste and aftertaste: Plums, passion fruit, spiced with nutmeg, citrus grapefruit, black currant, citrus acidity, medium dense body, good sweetness, a profile with lots of character.


Fermentation
Manual and rigorous picking. The picking is done in the harvesting peaks to guarantee the amount required to obtain a good batch of natural coffee. The coffee is collected in the indicated maturation.

Drying
After fermentation, coffee is washed and taken to silo between 5 and 7 days.  Coffee is left in storage for 3 months to help stabilize it and reduce the astringency of freshness.

>