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Pacamara

Washed

Pacamara Washed – Data Sheet

– Coffee name: Pacamara Washed
– Grade: Product of Colombia

GEOGRAPHIC LOCATION
– Country: Colombia
– Region: Huila
– Farm: Zarza
– Altitude: 1.400 m.a.s.l

GROWING CHARACTERISTICS
– Varieties: Pacamara
– Drying: Canopies
– Processing: Washed
– Fermentation: Aerobic & Thermal Shock

ORGANOLEPTIC CHARACTERISTICS
– Notes: ​Caramel, Peach, Watermelon, Star Fruit, Mandarin, Green Apple, White Grapes, Nutmeg, Nectarine. Bright, Clean, Rounded, Balanced and Complex
– SCA Score: >88

Pacamara Washed Process

Step 1:

  • Floating, selection of ripe cherries only.
  • 24-hour-oxidation stage at an average room temperature of 25°C
  • Anaerobic fermentation in bags or containers for 60 hours at an average temperature ranging between 16 – 18°C.

Step 2: Pulping

Step 3:

  • Thermal shock: water at 60°C is added and then water at 12°C.
  • Coffee washing is done, while still leaving mucilage on the beans.

Step 4: Drying in canopies or in machines at a maximum temperature ranging between 30°C to 36°C for about 8 to 12 days to reach 11% humidity levels.

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