ANCESTRO PACAMARA

This Pacamara, went through a natural anaerobic process, underwent a fermentation process in cherry for 8 days. After that, it was dried for 20 days in the yard and stabilized for a month under cellar storage.

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Huila

Variety

Pacamara

Altitude

1.400 MT

Natural

This Pacamara, went through a natural anaerobic process, underwent a fermentation process in cherry for 8 days. After that, it was dried for 20 days in the yard and stabilized for a month under cellar storage.

1. BEFORE THE PROCESS

2. PRE- FERMENTATION

PROCESSING PHASE

3.1 KOJI PROCESS

3.2 ANAEROBIC PROCESS

3.3 AEROBIC PROCESS

3.4 CARBONIC MACERATION

3.5 MOSTO PROCESS

DRYING PHASE

4.1 MECHANICAL DRYING

4.2 SUN DRYING

5. AFTER THE PROCESS

Rivera family

Brisas

A family business that began in 1926, with the great grandfather of the family, who after years of working hard to sell his coffee, joined the federation of coffee growers to help other coffee growers in the region to improve their processes. With the help of his grandchildren, who help with all the processing of his coffee, they educate future generations in La Mesa de Elias about the education of specialty coffee.