Colombia Huila Lactic Fermentation Pacamara – 29721 – GrainPro Bags – December 2022 Shipment – RCWHSE

Position Future Shipment

Bags 20

Warehouses Oakland

About this coffee

Grower

6 producers organized around Mastercol

Altitude

1400-1800 masl

Variety

Pacamara

Soil

Clay minerals

Region

Huila, Colombia

Process

Fully washed, lactic fermentation and dried inside solar dryers that provide protection from the rain

Harvest

June - August | October – December

Certification

Conventional

Coffee Background

Ever stop to think about all the variables that factor into creating a distinct, complex, clean and consistent regional blend? Here is one you will want to dissect, with one part terroir (from the coveted department of Huila), one part variety (Pacamara), one part processing innovation (prolonged lactic fermentation), and one part small farm collaboration (the backbone of Colombian production). This traceable community blend with a vibrant regional profile and unique processing character was produced from the efforts of 6 producers committed to following a specific processing protocol and the Pacamara variety.  Using their own micro-mill, each producer carefully harvested the Pacamara cherries, depulped and then fermented for up to 220 hours in aerator tanks designed to promote a lactic bacteria environment during the fermentation. After this prolonged process of fermenting, the coffee was washed and then gently dried on raised beds.  The harmony between these producers in post-harvest practices was impressively precise to achieve such a clean and consistent blend.  An export company called Mastercol provides crucial cupping evaluations to ensure the resulting harmony and character, as well as, logistical support for things like warehousing and milling the coffee before export to the international market, which means better income reaches producers so they can reinvest in their farms and strengthen their families’ livelihoods.