Colombia Pacamara - washed fermented

Cup profile:
Currant, apple, floral, lemon sugar, sour cherry

Key Facts:
Rigoberto Cuellar, Finca Buena Vista, Huila
Variety: Pacamara
washed fermented, 1750-1850m

About the coffee:
Juicy and clean, with pronounced fruity notes that come together in a balanced cup. This roast doesn’t make a loud entrance, but appears subtle at first – and that’s exactly what makes it so charming. With every sip, it opens up a little more, revealing new layers of flavour.

Rigoberto Cuellar's Finca Buena Vista is located at 1800 m above sea level in the municipality of Salado Blanco in Huila, Colombia. Coffee plants grow here in the shade between the trees, surrounded by the native fauna of the region.

About the processing:
After the cherries have been sorted by hand, they are floated. This separates the ripe ones (which sink) from the unripe ones (which float). They are then fermented in bags for between 36 and 48 hours.
In the next step, the cherries are de-pulped (skin removed) and fermented for a further 80 hours.
Finally, the cherries are carefully cleaned and placed in a drying room. At constant temperatures, it takes around 15 days for the coffee to reach its final moisture content.