Description
This single-variety Pacamara lot was collected from selected harvests of a smallholder farmers in the South of Huila. After collecting the cherry, this coffee spent 36-48 hours fermenting before being pulped and spending an additional 30-50 hours fermenting again, in tanks.
Originating in El Salvador as a cross between the Pacas and Maragogipe varieties, Pacamara is known for its high-cup quality and long, oval shaped seeds.
Tasting Notes: A tasty feel good Colombian cup! Very traditional in its tones and shines from a medium to dark roast. Thick and creamy with low acidity and a toasted semi-sweet nutty factor. Medium roasts will accentuate smoothness with a hint of a sweet edge, dark roasts bring a little dark chocolate note into the mix but also some smokiness and reinforce the semi-sweet attributes of the bean. Can go a little light/medium roast on it and still get a great cup with just a hint of acidity but loses some of the thickness in doing so.
Roasting Notes: Roasts slightly two toned being a mix of strains and producers but still makes the easy to roast category with its medium to dark roast recommendation. By the time you are at a medium roast, anything lighter will be through first crack. Low chaff, a quicker hotter roast produces a little crisper cup but most Colombian fans tend to like big and bold, which can be accentuated from slower roasting.
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