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Colombia
250g
QUALITY SCORE: 90.75
Cup Notes
Passion fruit / Mint / Anise / Lemon
Suggested for espresso and filter
An exclusive lot of Colombian Pacamara from a great farm will bring you a unique pleasure.
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*
Rigoberto and Luis Eduardo Herrera are the founders of Café Granja la Esperanza and firm believers that Colombian soil can produce coffee of excellent quality. The brothers were born in Caicedonia, Valle del Cauca, and in 1998 they decided to take over the family’s coffee dream that had begun in 1945.
Rigoberto Herrera and his family are the third generation of this coffee-growing dynasty that has had an impact on the coffee cultivation for at least twenty years now, since they started growing specialty coffee and organic-certified lots of high quality.
In 2012 the family won the Brewers USA cup, Barista USA Championship, and Roasters Choice Awards in a SCAA Expo.
Over the years they have been studying different crops to identify less disease-resistant varieties and varieties with special characteristics.
Through meticulous tracing and testing, the farmers identified the areas of the farm that produced the best coffee cherries, and those cherries are now used for auction lots.
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 4 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 cherries were fermented for about 7 days in anaerobic tanks.
After the fermentation process, the coffee was dried for 10 days in mechanical dryers.