PACAMARA THE GIANT - Forest Coffee
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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
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Dupuy
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Rotterdam
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Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK
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INFORMATION
PROCESS
HISTORY
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.
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