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Cocoa, peach, melon, and nuts notes.

ORIGIN:
TOLIMA
PROCESS:
ANAEROBIC NATURAL
VARIETY:
PACAMARA
ALTITUDE:
1450 MT
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PROCESS

44 hours of anaerobic fermentation in stainless steel tanks, intermittent dried at the sun for a total of 30 days and finished mechanically, stored for 2 months in grain pro for optimum maturation.

FARM:
EL  VERGEL
TRAIL:
PIEDRA GRANDE
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PRODUCER

ELIAS AND SHADY BAYTER

HISTORY

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 Central America pacamara plantations, to develop a more consistent filling of the bean. Planted in 2016 with a quantity of 5.500 plants, this micro lot is processed mainly based on the density of the bean, which makes it faster due to the low density. ​It is processed with anaerobic fermentation to kickstart the production of yeast and then put through an anaerobic submerged fermentation to lower the temperature and promote more complex flavours.

 

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