Featured Coffee

PACAMARA X.O

Origin, Producer, and Process Information


Country: Colombia
Department: Valle del Cauca
Municipality: Caicedonia

Total Crop Area
6,1 ha.

Rainfall
1.340mm/year

Farm
Las Margaritas

Process
X.O

Altitude
1.570-1.850 masl

Humidity
73%

Temperature
17C-22C

Cup Profile
Fragrance and aroma: Passion fruit, dark chocolate, tiled and amareto.
Taste and aftertaste: chocolate, passion fruit, pineapple, brown sugar, citric acidity, dense body and prolonged residual.

Fermentation
Manual and rigorous picking. Between 50 and 60 hours fermentation in cherry with controlled temperature. The coffee is collected in the indicated maturation.

Drying
After fermentation, the coffee is left from 48 to 72 hours in the silo, with rest intervals.

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