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

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PROCESS

This pacamara has a 60 hours natural anaerobic process, whit and additional 24 hours of aerobic fermentation! Followed by the orginial intermittent drying process at El Vergel and finished with mechanical drying to go through an stabilization process of 45 days in Grain Pro bags before milling

ORIGIN:
TOLIMA
PROCESS:
NATURAL
VARIETY:
YELLOW PACAMARA
ALTITUDE:
1500 MT
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PRODUCER

LUIS ANIBAL

FARM:
VILLA BETULIA

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 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.