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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