Colombia — Cata Pacamara

Origin

Colombia

Flavor Profile

Brewing Methods

A Pacamara lot processed with a low-resource, high-impact method: roughly five days of in-cherry fermentation, mucilage removal, a further 24-hour fermentation, then a final wash. The cup is smooth and rich, with flavours of fudge, spiced rum and mandarin, and is built to work well both as filter and espresso.