ANCESTRO PACAMARA - Forest Coffee
Skip to content
Series
Estate
Partner
Innovation
Competition
Koji
Coffee Store
Favorite Coffees
Flavors & Colors
All Days Coffees
Green Coffee Samples
Sample request
Offerings
Coffee Projects
Flavors & Colors Project
Ancestro Project
Palocabildo Project
Farms
El Vergel State
Partner Farms
Blog
Search your favorite profile
Account
Cart
0
/
$0.00
false
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.
Spot
Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK
Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK
REQUEST SAMPLE
INFORMATION
PROCESS
HISTORY
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.
LOOKING FOR MORE OPTIONS?
SUDAN RUME
Panela Sticky
Typica La Roca
Yellow La Roca
Fruity
Yellow Borbon
Creamy Pink
JUICY PASSION FRUIT