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
1.450-1.800 masl
Humidity
73%
Temperature
17C-22C
Cup Profile
Fragrance y 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.
