Covered parabolic coffee drying rooms built above homes in Pitalito region.
Covered parabolic coffee drying rooms built above homes in Pitalito region.
Covered parabolic coffee drying rooms built above homes in Pitalito region.
Covered parabolic coffee drying rooms built above homes in Pitalito region.
Covered parabolic coffee drying rooms built above homes in Pitalito region.
Covered parabolic coffee drying rooms built above homes in Pitalito region.
Covered parabolic coffee drying rooms built above homes in Pitalito region.
Covered parabolic coffee drying rooms built above homes in Pitalito region.
Covered parabolic coffee drying rooms built above homes in Pitalito region.
Covered parabolic coffee drying rooms built above homes in Pitalito region.
Covered parabolic coffee drying rooms built above homes in Pitalito region.
Covered parabolic coffee drying rooms built above homes in Pitalito region.

Colombia Double Ferment Huila Pacamara

$10.25
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An extended "double" fermentation process yields interesting fruit flavors, slightly winey like brandied fruit, with notes of canned pear, peach rings, sorghum syrup, bittersweet undertones, and syrupy body. City to City+.

Total Score: 87.8
Product Overview
Full Cupping Notes

This coffee underwent an extended "double" fermentation process that brought out some really interesting fruit flavors in the cup. The profiles have a winey edge to them, like slightly fermented fruits, and syrupy sweetness ties things together. The fragrance of the ground coffee smelled a bit like fermented plum, with notes of fruit jelly candies, and rustic sugars. The wet aroma had an intense quality that was like anaerobic coffee, winey and a bit wild, peach syrup, and a note of dessert wine. The cup also has that anaerobic intensity, with sweetness of rustic sorghum syrup, fermented fruits, and thick syrupy body. City roasts offered a shade of bittersweet roast tone accented by hints of strawberry, canned pear, dried apple, and peach rings. There's a slightly acetic aspect, like honey mead, that brings a modest acidic impression to the cup. The finish has a note of brandied fruit that fades to cocoa powder bittering in the long aftertaste. It's all-in-all an interesting blend of big process flavors with some of the more subtle hints of the Pacamara variety.

COFFEE DETAILS
process methodSpecial Process (See Review)
cultivarModern Hybrids
farm gateNo
Farm Notes

Origin & Farm Notes

This unique Pacamara variety underwent a rather unique process method. The whole cherries were first fermented for 2 days before they pulp the coffee. This initial cherry fermentation stage is being employed more and more as it tends to bring out fruit-toned flavors in the cup. The second fermentation stage is more traditional in that it involves pulping the outer fruit and then fermenting the green seeds in tanks. The resulting cup has flavor profiles of fermented fruits similar to many anaerobic lots we taste. The coffee cherry was collected from several different Huila farms in towns such as Saladoblanco, Pitalito, La Argentina and Acevedo. Altitude ranges from around 1600 to 2000 meters above sea level. Pacamara is a hybrid cross of Pacas (natural mutation of Bourbon) and the large-bean variety, Maragogype. Pacamara coffee is also large in size, and known for unique flavor characteristics that can taste like fruit, herbal, and at times even floral. This lot presents a complex mix of intense process flavor and more subtle variety characteristics.

Specs

Technical Specifications

Key specifications and operating details for this product.

region Huila regions of Saladoblanco, Pitalito, La Argentina and Acevedo
processing Wet Process (Washed), Double Fermentation - see notes
drying method Covered Sun-Dried
arrival date Sep 2025
lot size 25
bag size 70 KG
packaging GrainPro Liner
farm gate No
cultivar detail Pacamara
grade Excelso 15+
appearance .6 d/300gr, 16-19 Screen - long fermentation has led to uneven bean coloring (see photo)
roast recommendations City to City+
recommended espresso No
Reviews

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