PACAMARA XO

$70.00

Select the number of pounds, maximum 48

PACAMARA XO

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CUP PROFILE

Passion fruit, strawberry, tamarind, chocolate, milk caramel, creamy body, malic acidity, with a long aftertaste of berries and chocolate

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FERMENTATION

Cherries are picked at their perfect ripeness and then floated to select the best ones for fermentation. Before starting, the Brix levels are measured, and the cherries are placed into GrainPro bags for about 70 hours, with rotation every 5 hours to ensure the mass is homogenized with the fermentation must. This process helps to highlight the acidity and fruity notes

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DRYING

The cherries are dried in a mechanical dryer at a temperature of 38°C for 8 to 12 days. They are then stored in a climate-controlled warehouse at a temperature between 18°C and 19°C to ensure optimal quality

Mapa-PW-Valle-del-cauca-2
Country: Colombia
Department: Valle del Cauca
Municipality: Caicedonia
farm-1-1

Farm

Las Margaritas
temperature

Temperature

15-31 °C
area

Total Crop Area

4,61 ha
rainfall

Rainfall

2267 mm/year
process

Process

XO
altitud

Altitude

1640 – 1830 masl
humidity

Humidity

80-86%
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