<p>Variety: Pacamara</p> <p>Process: Washed</p> <p>Region: Huila</p> <p>Altitude: 1200 to 1500 masl</p> <p>Tasting notes: mandarin, grape, cardamom<br/><br/>Producer information:<br/><meta charset="UTF-8"/></p> <p data-start="317" data-end="575">Pacamara is an exceptional variety, recognized for its sensory complexity and large bean size. On this farm, each cherry is hand-picked at its optimal point of ripeness, ensuring a precise selection of red fruits.</p> <p data-start="577" data-end="889">After harvesting, the coffee is mechanically pulped and undergoes a controlled fermentation of 12 to 36 hours, a process that enhances its natural sweetness and accentuates its fruity notes. It is then carefully washed and slowly dried under the sun for 10 to 18 days, until it reaches an ideal moisture content of 12%.</p> <p data-end="1177" data-start="891">Once dry, the bean is hulled and manually sorted to ensure only the densest and most perfect beans. The result is an elegant and balanced coffee, expressing the nobility of Pacamara: sweet, spicy, and with a creamy texture that lingers on the palate.</p>