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Colombia CGLE Pacamara Natural

Cupping notes

Fragrance and aroma: Tropical fruits, pineapple, peach, lemongrass, notes of rum and plums.

Taste and aftertaste: sweet, brown sugar, rum, red fruits, jasmine, silky body, prolonged residual to chocolate with liquor.

Description

Pacamara takes up just over 6 hectares on Las Margaritas. Cherry is picked and brought over the small river that runs through the farm to the wet mill, where it is pulped mechanically after an initial fermentation of 19 – 22 hours as whole cherry. Second fermentation is for around 35 hours.

After fermentation, the coffee is left for a few hours in the silo and then is moved to solar drying for 28 days. Afterwards, it is storage for 3 months to help stabilize it and reduce the astringency of freshness.

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Origin
Process
Natural
Altitude
1570 - 1850m
Species
SCA score
87
Varietal
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