Finca Villa Esperanza, Pacamara (Colombia)
QUALITY SCORE: 88.50
Orange Blossom / Apricot / Lemon / Coconut / Brown Sugar
Suggested for espresso and filter
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*
- Quality Score
- Jesus Morales Samora
- 1750 masl
- Classic Washed
- Arabica cultivar
- 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.
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.
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.