The Pacamara variety adapted to the Cauca region has been characterized by having a delicate, citric, and aromatic profile, which, thanks to the climatic conditions, the altitude, the terroir, and the intense rains throughout the year, allow it to develop a brilliant profile that highlights the quality of this variety. Careful selection of Pacamara cherries at their optimal point of physiological ripeness is fundamental to ensure sweetness and consistency. An ozone disinfection process precedes fermentation, guaranteeing a contaminant-free environment. Following immediate depulping, a controlled anaerobic fermentation of 24 to 36 hours takes place in sealed tanks, with the inoculation of Lactobacillus to intensify the smoothness and sweet notes. A double thermal wash, starting with immersion in hot water at 48°C and culminating in a cold water shock at 4°C, seals the delicate aromatic compounds. Drying is carried out in a dehumidifier for 30 to 40 hours, ensuring a homogeneous and controlled moisture loss. Finally, the coffee is stabilized and hulled, being kept in a cool and controlled environment to preserve its exceptional freshness.
The Pacamara variety adapted to the Cauca region has been characterized by having a delicate, citric, and aromatic profile, which, thanks to the climatic conditions, the altitude, the terroir, and the intense rains throughout the year, allow it to develop a brilliant profile that highlights the quality of this variety.
Careful selection of Pacamara cherries at their optimal point of physiological ripeness is fundamental to ensure sweetness and consistency.
An ozone disinfection process precedes fermentation, guaranteeing a contaminant-free environment.
Following immediate depulping, a controlled anaerobic fermentation of 24 to 36 hours takes place in sealed tanks, with the inoculation of Lactobacillus to intensify the smoothness and sweet notes.
A double thermal wash, starting with immersion in hot water at 48°C and culminating in a cold water shock at 4°C, seals the delicate aromatic compounds.
Drying is carried out in a dehumidifier for 30 to 40 hours, ensuring a homogeneous and controlled moisture loss.
Finally, the coffee is stabilized and hulled, being kept in a cool and controlled environment to preserve its exceptional freshness.
