PACAMARA THE GIANT

This Pacamara was processed with 44 hours of anaerobic fermentation in stainless steel tanks, intermittently dried at the sun for a total of 30 days, and finished mechanically, stored for 2 months in grain pro for optimum maturation

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Tolima

Variety

Pacamara

Altitude

1.450 MT

Natural Anaerobic

This Pacamara was processed with 44 hours of anaerobic fermentation in stainless steel tanks, intermittently dried at the sun for a total of 30 days, and finished mechanically, stored for 2 months in grain pro for optimum maturation

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

Elias and Shady Bayter

Vergel State

This Pacamara is the biggest of the coffee beans produced at El Vergel State, this micro lot was planted based on the soil and the characteristics from Central America Pacamara plantations, to develop a more consistent filling of the bean. Planted in 2016 with a quantity of 5.500 plants, this micro lot is processed mainly based on the density of the bean, which makes it faster due to the low density. It is processed with an aerobic fermentation to kickstart the production of yeast and then put through an anaerobic submerged fermentation to lower the temperature and promote more complex flavors.