CUP SCORE 89.75 (scaa cup protocol)
Dried cranberry / Mango / Candied lemon / Prune / Cocoa nibs
suggested for espresso and filter
We roast to order all coffees on Wednesday and Saturday, dispatching on next working day. Cut-off time is 8am UTC+1
THE STORY BEHIND
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.
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.
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.