La Roca, Pink Bourbon (Colombia)
Francis Kipsang (Uganda)
Finca Villa Esperanza, Pacamara (Colombia)
  • Finca Villa Esperanza, Pacamara (Colombia)
  • Finca Villa Esperanza, Pacamara (Colombia) - product

Finca Villa Esperanza, Pacamara (Colombia)

250 gr

QUALITY SCORE: 88.50

Cup Notes
Orange Blossom / Apricot / Lemon / Coconut / Brown Sugar


Suggested for espresso and filter

€18.00

when we roast

We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*

Technical details

Quality Score
88.50
Series
Specialty
Producer
Jesus Morales Samora
Country
Colombia
Terroir
Huila
Altitude
1750 masl
Fermentation
Classic Washed
Arabica cultivar
Pacamara
Picked in
July 2021
Arrived in
March 2022
Shipped in
GrainPro bags
Roast profile by
Rubens Gardelli
Roasted on
Customised roaster

THE STORY BEHIND

Finca Villa Esperanza is located in Palermo, Huila, Colombia and run by Jesus Morales Samora. The farm is situated at an altitude of approximately 1,750 meters above the sea level, and coffee trees are grown on approximately 3,5 hectares of the farm. Jesus is a motivated producer, who is continuously engaged in education and training to improve the quality of his coffee.  

Jesus and his wife invested all their savings in buying the farm just a few years ago. He was fortunate to find the Pacamara variety on the farm, a variety from Central America that is extremely rare in Colombia. That’s how his journey with Pacamara started.

Finca Villa Esperanza is now collaborating with several local partners, which enables Jesus and his wife both to expand their network but also to learn new techniques.

Finca Villa Esperanza, Pacamara (Colombia) - story

THE VARIETY

Pacamara is a hybrid created at the end of the 1950s in El Salvador by the Institute for Coffee Research (ISIC). Created by crossing the Pacas variety (an El Salvadoran mutation of Bourbon) with Maragogype it gets its name from the first four letters of each of its parents.

It possesses traits from both parents. Its relatively short stature and high productivity are inherited from the Pacas variety, and, like the Maragogype, Pacamara is known for its large cherries. It tends to be more productive than the Maragogype and it is known to produce an attractive cup.

The variety is highly susceptible to coffee leaf rust. It is not homogenous, plants are not stable from one generation to another.

Finca Villa Esperanza, Pacamara (Colombia) - variety

THE FERMENTATION PROCESS

Washed coffees showcase solely the bean. They let you taste you what’s on the inside, not the outside. Washed coffees depend almost 100% on the bean having absorbed enough natural sugars and nutrients during its growing cycle. This means the varietal, soil, weather, ripeness, fermentation, washing, and drying are absolutely key.
Washed coffees reflect both the science of growing the perfect coffee bean and the fact that farmers are an integral part of crafting the taste of a coffee bean. When looking at washed coffees, it becomes apparent that the country of origin and environmental conditions play a vital role in adding to the flavour.

During wet processing, the pulp (i.e.the exocarp and a part of the mesocarp) is removed mechanically. The remaining mesocarp, called mucilage, sticks to the parchment and is also removed before drying. During this process, the sugars present in the mucilage are removed through natural fermentation or mechanical scrubbing. Mucilage is insoluble in water and clings to parchment too strongly to be removed by simple washing. Mucilage can be removed by fermentation followed by washing or by strong friction in machines called mucilage removers. Fermentation can be done by stacking the coffee outside or placing it under water and allowing nature to take its course. After the sugars are removed, the beans then can be taken through a secondary washing to remove any additional debris, or taken immediately to the beds for drying.

Finca Villa Esperanza, Pacamara (Colombia) - fermentation

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