YELLOW PACAMARA

Apricot, caramel, dark chocolate, tropical fruits, and nutmeg notes.

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Tolima

Variety

Yellow Pacamara

Altitude

1.500 MT

Natural Anaerobic

This pacamara was processed with a +95% of optimum mature cherry, and it was developed with an extended anaerobic fermentation for 52 hours, followed by a slow intermittent drying under the sun.

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 Pacmamara is the biggest of the coffee beans produced at EL VERGEL, this micro lot was planted based on the soil and the characteristics from CentralAmerica Pacamara plantations, to develop a more consistent and filling of the bean. Planted in 2016 with a quantity of 5.500 plants, this micro lot is processed mainly based on the color of the cherries, which makes it a lot more homogenous for the result.