Colombia Huila Pacamara Double Fermentation Washed
哥倫比亞惠拉帕卡馬拉雙重發酵水洗
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Roast level / Light roast, suitable for pour over, highlighting the diverse flavours and layers of the coffee beans.
Tasting Notes / Strawberry, Pineapple,Peach syrup
Acidity / ● ● ○ ○
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Region / Huila
Variety / Pacamara
Process / Double Fermentation Washed
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This unique Pacamara coffee variety employs a rather distinctive processing method. First, the whole coffee cherry undergoes a two-day fermentation process before the skin is removed. This initial fermentation stage is increasingly used because it imparts a rich fruity aroma to the coffee. The second fermentation stage is more traditional, involving the removal of the outer pulp before placing the green coffee beans into fermentation tanks. The resulting coffee possesses a fruity flavor similar to many anaerobic-fermented coffees. These coffee cherries are harvested from multiple farms in the Huila province, distributed across towns such as Saladoblanco, Pitalito, La Argentina, and Acevedo, at altitudes ranging from 1600 to 2000 meters. Pacamara is a hybrid of Pacas (a natural variation of bourbon coffee) and the large-bean variety Maragogype. Pacamara coffee beans are also large and renowned for their unique flavor profile, with aromas of fruit, herbs, and sometimes even floral notes. This batch of wines exhibits a complex blend of rich processed flavors and subtle varietal characteristics.
