fruit flavors, slightly winey like brandied fruit, with notes of canned pear, peach rings, sorghum syrup, bittersweet undertones, and syrupy body
This unique Pacamara variety underwent a rather unique process method. The whole cherries were first fermented for 2 days before they pulp the coffee. This initial cherry fermentation stage is being employed more and more as it tends to bring out fruit-toned flavors in the cup. The second fermentation stage is more traditional in that it involves pulping the outer fruit and then fermenting the green seeds in tanks. The resulting cup has flavor profiles of fermented fruits similar to many anaerobic lots we taste.
The coffee cherry was collected from several different Huila farms in towns such as Saladoblanco, Pitalito, La Argentina and Acevedo. Altitude ranges from around 1600 to 2000 meters above sea level. Pacamara is a hybrid cross of Pacas (natural mutation of Bourbon) and the large-bean variety, Maragogype. Pacamara coffee is also large in size, and known for unique flavor characteristics that can taste like fruit, herbal, and at times even floral. This lot presents a complex mix of intense process flavor and more subtle variety characteristics.
Bean Spec:
- Origin: Colombia
- Region: Huila
- Producer: various small-hold farmers
- Altitude: 1600-2000m
- Cultivar: Pacamara
- Process: Wet Process (Washed), Double Fermentation