Finca Las Margaritas Pacamara - Colombia

€ 14.50

CUP SCORE 89.75 (scaa cup protocol)

Dried cranberry / Mango / Candied lemon / Prune / Cocoa nibs

suggested for espresso and filter

 

PLEASE NOTE
We roast to order all coffees on Wednesday and Saturday, dispatching on next working day. Cut-off time is 8am UTC+1

 

Technical detail

Granja La Esperanza       Colombia         
Producer               Country
 
   Valle del Cauca       1550-1700 mt 
 Region/Terroir          Elevation   

 

     Natural                 Pacamara
Pulping process          Cultivar    

 

  November 15            January 16 
  Picked in              Landed in

 

         1200 kg              Vacuum Pack
     Lot size                Arrived in
                                     Self-made
   Rubens Gardelli     drum roaster
  Roast profile by    Roasted on

 

 THE STORY BEHIND

Producer Rigoberto Herrera of Cafe Granja La Esperanza has spent  the last several years experimenting and pushing coffee innovation. At the  Las  Margaritas  farm,  he  has  planted  several  varieties  not  typically  found  in  Colombia.  These  include  some  of  the  earliest  plantings  of  Geisha  trees  in  the  country  as  well  as  the  rare  Mokka  variety.  Joining  these trees on the slopes is the unique Pacamara. A hybrid of the Pacas
and  the  giant  Maragogype  varieties,  this  is  a  low-yielding,  intensely  sweet coffee not often grown in Colombia.
Mr. Herrera  furthers  his  coffee  experiments  when  it  comes  to  processing.  This  is  a  beautiful  example  of  natural processed coffee.
Situated on a steep mountain slope, las margaritas sits between 1550 - 1700 meters with a mild temperature range of 64℉ - 74℉. Las margaritas farm is planted with several varietals farmed under sustainable agricultural practices. When harvesting, coffee cherries must meet strict standards of ripeness and quality before being accepted for processing.
This pacamara has been chosen to go through the carefully managed natural process, where the cherry is left to ferment on the drying coffee seeds for several days before being pulped. This gives the coffee a round body and rich sweetness.
KEY FACTORS IN PRODUCTION
1. Manual and rigorous picking. The pickers must be trained to recognize the color where cherries are at the precise ripeness that guarantees an optimal levels of sugar depending of the process (natural-honey-fully washed) that that specific coffee lot is destined for.

2. After the picking, the coffee cherries are left 48 hours in stainless steel Silos and then moved to solar drying for as long as 28 days. The fermentation process is constantly supervised and coffee is stirred and sensorial tested to determine the ideal fermentation based on the cup profile wanted.

3. Dried cherries are then packed in GrainPro bags to protect from temperatures changes.

4. Every coffee lot is sampled and quality assessed and retrieved to the main warehouse. This a very important part of the quality control process since it allows the laboratory to go back to the process and make any necessary adjustments to obtain the cup profile required by the client.

5. Once the quality has been checked, the coffee is placed in other warehouse and it will be ready to be dry milled, vacuum packed and exported according to client’s needs.


Wholesale Orders

We welcome wholesale partners!
If you're a retail store or coffee shop, please Contact Us for more information on any of the coffees you see here.