ANCESTRO PACAMARA

CATEGORY 
Microlots
VARIETY 
Pacamara
PROCESS 
Natural Anaerobic
ALTITUDE 
1.400 MT


FARM  
Las Brisas
REGION
Huila
MUNICIPALITY  
Pitalito
PROFILE
Chocolate 60%, amaretto, red berries and black pepper notes.
HISTORY: 
Once upon a time, there was this awesome family business that kicked off in 1926. It all started with their great-grandpa, who hustled day in and day out to sell his coffee beans. Eventually, he joined forces with the coffee growers' federation, lending a hand to fellow farmers in the hood to up their coffee game. Fast forward to today, and you've got his grandkids jumping in on the action, handling everything from processing to packaging. They're not just brewing up coffee; they're brewing up knowledge, too, spreading the gospel of specialty coffee to the next crop of coffee lovers in La Mesa de Elias.
PROCESS DESCRIPTION: 
Discover the journey of our Pacamara, a unique coffee variety. It begins with a natural anaerobic fermentation process, enhancing flavor development. Subsequently, the cherry-coated beans sunbathe for 8 days, fermenting to create a delightful flavor profile. Afterward, a 20-day sun-drying period in the yard ensues, followed by a month-long cellar storage for stabilization. Experience the bold and vibrant flavor story of this unique coffee.

AVAILABLE ON SPOT

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  • Annex
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