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
Hybrid Washed
Altitude
1.570-1.850 masl
Humidity
73%
Temperature
17C-22C
Cup Profile
Fragrance and aroma: Tropical fruits, pineapple, peach, lemongrass, notes of rum and plums.
Taste and aftertaste: sweet, brown sugar, rum, red fruits, jasmine, silky body, prolonged residual to chocolate with liquor.
Fermentation
Manual and rigorous picking. Adequate equipment for the de pulping 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 in wholes cherries and then the cherries skin is taken out to start the second fermentation step in parchment and mucilage and last for 35 hours
Drying
After fermentation, the coffee is left from 48 to 72 hours in the silo, with rest intervals.
