PACAMARA INMACULADA - Forest Coffee
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PACAMARA INMACULADA
CATEGORY
Microlots
VARIETY
Pacamara
PROCESS
Natural
ALTITUDE
1.700 - 2.000 m
FARMER
Holguin Family
FARM
Inmaculada Coffee Farms
REGION
Valle del Cauca
MUNICIPALITY
Pichinde
PROFILE
Dark chocolate, tangerine, green grapes, red apple, green tea
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HISTORY:
In 2010, the Holguin family kickstarted the Inmaculada Coffee Farms, not just as a venture but as a mission to weave nature and quality into the fabric of their community. Nestled in the breathtaking Andes mountains of Colombia, Inmaculada has mastered the art of cultivating and processing extraordinary coffees. It's not just a local gem – within a few short years, this brand has become a global benchmark for exotic coffees, earning nods from both roasters and competitors alike
PROCESS DESCRIPTION:
The Pacamara Inmaculada coffee begins with a natural anaerobic fermentation process. Freshly harvested cherries undergo a 144-hour fermentation in plastic tanks with a valve, where water displacement helps remove oxygen, maintaining an environment of 20°C. This extended anaerobic stage allows the Pacamara cherries to develop vibrant, fruity, and floral notes, laying the foundation for a unique flavor profile.
The drying process is then carried out in a parabolic greenhouse under sunlight for 15 days. Initially, the cherries are air-dried until they reach 50% moisture. At this stage, the temperature peaks at 35°C to control moisture loss as the cherries continue drying to 20-25%. In the final stage, the coffee is carefully monitored to achieve the ideal 10.5% moisture content.
After drying, the beans are stabilized in GrainPro bags for 2 months to allow the flavors to harmonize, ensuring a balanced and rich cup. The result is a coffee with an exquisite floral bouquet and flavors of blueberry, citric acid, grape, tangerine, orange, mango, and honey—a beautiful expression of the Pacamara variety’s depth and complexity.
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MENA
NY
Rotterdam
UK
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