Colombia Pacamara Microlot
Pina colada, cucumber, and honeycrisp apple. A single-variety Pacamara from five smallholder farms in South Huila, washed with a double fermentation and roasted light.
The cherry ferments 36 to 48 hours before pulping, then the coffee ferments another 50 to 60 hours in tanks, agitated so it never overheats, then dries for 15 to 20 days. That long, careful process is where the tropical fruit and the odd, pleasant cucumber note come from. This is a coffee for people who like their filter cup strange and juicy.
Details
- Tasting notes: pina colada, cucumber, honeycrisp apple
- Origin: South Huila, Colombia; five smallholder farms; 1,600 m and above
- Variety: Pacamara; washed, double fermentation
- Roast: light
- Best for: pour-over
- Microlot; 12 oz or 2 lb; whole bean or ground for paper filter, metal filter, or French press
- Roasted by Rusty Dog Coffee in Madison, Wisconsin
Shipping & returns
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