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.