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colombian coffee partner

Chocolate 60%, amaretto, red berries, and black pepper notes.

 

PROCESS

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This Pacamara, a natural anaerobic process, underwent a fermentation process in cherry for 8 days. After that, it was dried for 20 days in the yard and stabilized for a month under cellar storage.

ORIGIN:
HUILA
PROCESS:
WASHED
VARIETY:
PINK BORBON
ALTITUDE:
1.400 MT
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PRODUCER

RIVERA FAMILY

FARM:
LAS BRISAS

HISTORY

A family business that began in 1926, with the great grandfather of the family, who after years of working hard to sell his coffee, joined the federation of coffee growers to help other coffee growers in the region improve their processes. With the help of his grandchildren, who help with all the processing of his coffee, they educate future generations in La Mesa de Elias about the education of specialty coffee.

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