Jolly Rancher, tropical fruit, dark chocolate
Finca Villa Pastora is located in Palestina, Huila and has an altitude of 1750 masl. Gerson Mora Ortega and his family have owned this farm that was passed down by his grandmother for 25 years.
The Pacamara varietal is a favorite here but not all producers excel at growing this low-yield varietal because it only thrives at high elevation and requires special care. It is a delicate varietal that is susceptible to leaf rust but when the shrub is well cared for and happy, the Pacamara produces an exceptional cup. The first of three Pacamara offerings we will release this Summer (the others are from Panama and Guatemala), this one represents the more fruity side given the specific processing the coffee underwent at the farm.
This lot is made up entirely of the Yellow Pacamara that has undergone advanced fermentation prior to drying. The coffee had an initial oxidation of 60 hours. After this oxidation, the growers added fermented Pacamara mosto and a second submerged anaerobic fermentation began which lasted 92 hours which supercharged the fruity notes you will find in this cup. The coffee was then sun-dried for 16 days.
Radically complex but not over-done or cloying, drinking this coffee a pleasant adventure.
Market lime leaf, Passionfruit, Tarragon, Citrus, Purple grape, mango, Chocolate Ganache uncommonly sweet with a long resonant finish.
Jolly Rancher, tropical fruit, dark chocolate
Finca Villa Pastora is located in Palestina, Huila and has an altitude of 1750 masl. Gerson Mora Ortega and his family have owned this farm that was passed down by his grandmother for 25 years.
The Pacamara varietal is a favorite here but not all producers excel at growing this low-yield varietal because it only thrives at high elevation and requires special care. It is a delicate varietal that is susceptible to leaf rust but when the shrub is well cared for and happy, the Pacamara produces an exceptional cup. The first of three Pacamara offerings we will release this Summer (the others are from Panama and Guatemala), this one represents the more fruity side given the specific processing the coffee underwent at the farm.
This lot is made up entirely of the Yellow Pacamara that has undergone advanced fermentation prior to drying. The coffee had an initial oxidation of 60 hours. After this oxidation, the growers added fermented Pacamara mosto and a second submerged anaerobic fermentation began which lasted 92 hours which supercharged the fruity notes you will find in this cup. The coffee was then sun-dried for 16 days.
Radically complex but not over-done or cloying, drinking this coffee a pleasant adventure.
Market lime leaf, Passionfruit, Tarragon, Citrus, Purple grape, mango, Chocolate Ganache uncommonly sweet with a long resonant finish.
