Profile

Fruity and spicy profile with a mix of yellow fruits, Melon, and nutty flavors, creamy body, and deep aftertaste.

Process

Natural Anaerobic

PACAMARA THE GIANT

Origin

Region: Tolima
Municipality:  Fresno

Producer

Elias & Shady Bayter

Farm

El Vergel Estate

Variety

Pacamara 

Altitude

 1.450 MT 

HISTORY

PROCESS

ON SPOT

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. 
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 Natural Anaerobic 

 Alright, let's spill the beans on this Pacamara process! First off, it got cozy in some stainless steel tanks for a solid 44 hours of anaerobic fermentation – fancy, huh? Then, it soaked up some sun for about a month, taking intermittent breaks to get that perfect dry-down. But wait, there's more! After all that sunbathing, it went for a spin in the mechanical dryer for that final touch. Finally, to let all those flavors mingle and mature, it kicked back in some grain pro bags for a cool two months. Now that's what I call a coffee with some serious chill time!  
FONDO_SERIES_COFFEES
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