PACAMARA THE GIANT

CATEGORY 
Reserve
VARIETY 
Pacamara
PROCESS 
Natural Anaerobic
ALTITUDE 
1.450 MT


FARM  
El Vergel Estate
REGION
Tolima
MUNICIPALITY  
Fresno
PROFILE
Fruity and spicy profile with a mix of yellow fruits, Melon, and nutty flavors, creamy body, and deep aftertaste.
HISTORY: 
This Pacamara represents one of the largest crops produced at El Vergel Estate. This microlot was strategically planted in 2016, with 5,500 plants, drawing inspiration from the soil and characteristics of Central American Pacamara plantations to ensure consistent bean development. Processed primarily based on bean density, it undergoes an aerobic fermentation to initiate yeast production, followed by an anaerobic submerged fermentation to lower the temperature and enhance flavor complexity. In 1995, the Bayter Family dove headfirst into the agricultural scene at El Vergel farm. Initially focused on avocados, a plummet in avocado prices in 2006 prompted a shift. They diversified their crops, introducing coffee varieties like catimore, red, and yellow caturra, thus laying the groundwork for a burgeoning coffee empire. By 2016, with guidance from coffee guru Miguel Jimenez, they ventured into specialty coffee varieties, setting the stage for significant coffee innovation. Embracing natural coffee processes in 2018, they experimented with fermentation control, pioneering the Koji fermentation process, which revolutionized green coffee production. Now, let's meet the dynamic trio behind the scenes: Martha Montenegro, alongside her coffee-savvy partners, Elias and Shady. Together, they're not just brewing coffee; they're catalyzing a community revolution! Their mission? To blend technological innovation with coffee passion, enriching the lives of everyone at El Vergel Estate with a little extra joy and community spirit.
PROCESS DESCRIPTION: 
This Pacamara coffee undergoes a sophisticated process, starting with a 44-hour anaerobic fermentation in stainless steel tanks. Following a month of sun exposure, with intermittent breaks for optimal drying, the coffee receives a final touch in the mechanical dryer. To allow flavors to mingle and mature, it then rests in grain pro bags for a relaxing two months. This meticulous process results in a coffee with a noteworthy balance of flavors and a distinct maturation profile.

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