Profile

Chocolate 60%, amaretto, red berries and black pepper notes.

Process

Natural Anaerobic

ANCESTRO PACAMARA

Origin

Region: Huila
Municipality:  Pitalito

Producer

Rivera Family

Farm

Las Brisas

Variety

Pacamara 

Altitude

 1.400 MT 

HISTORY

PROCESS

ON SPOT

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. 
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 Natural Anaerobic 

 Alright, here's the story of this Pacamara, a real wild child of the coffee world! First off, it dove into a natural anaerobic fermentation process, like taking a plunge into a flavor adventure! Then, it soaked up the sun for 8 whole days while still in its cherry coat, fermenting away like a bunch of coffee rebels throwing a party. After that wild ride, it took a leisurely sunbath in the yard for 20 days, getting all cozy and comfy, before chilling out in cellar storage for a month. So there you have it, a coffee with a story as bold and vibrant as its flavor! 
FONDO_SERIES_COFFEES
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