San Adolfo - Carbonic Maceration Pacamara
This coffee is the product of collaboration between two producers in the town of San Adolfo - Andres Guaca and Omar Saul Tapiero.
After the harvest, these beans are fermented in steel tanks with additional CO2 in order to bring out unique and funky characteristics of the Pacamara beans.
We think it tastes like feijoa, nutmeg, cinnamon, raspberry and cocao.
This coffee can be roasted for espresso or filter brewing.
We recommend waiting 14 days after roasting for optimal taste.
Origin: Huila, Colombia
Farm and farmer: San Adolfo, Andres Guaca and Omar Saul Tapiero
Altitude: 1700m~1800 masl
Process: Carbonic Maceration
18g in, 40g out, about 27 - 30 seconds
15 g of coarsely ground coffee
250 ml of water at 92 degrees
Pour over 2 minutes