Producer and Region

This coffee comes from the Gasca Brothers in Bruselas, Pitalito, Huila, Colombia, grown between 1550 and 1800 meters above sea level. The Gasca family focuses on expressive, fruit-driven profiles while keeping balance in the cup. Their work combines careful fermentation with a clear goal, building sweetness, structure and a clean finish.

Variety

Pacamara is a cross between Pacas and Maragogipe, developed in El Salvador. It is known for its large bean size and its ability to carry both fruit intensity and depth.

Cultivation and Processing

Cherries are handpicked at peak ripeness and sorted. The process starts with oxidation, followed by 60 hours anaerobic fermentation in cherry.

After pulping, the coffee undergoes another 60 hours anaerobic fermentation with the mucilage. During this stage, fermentation liquids are recirculated to build depth and consistency.

The process ends with a thermal shock step. The coffee is rinsed with hot water at 50°C and then cold water at 20°C to stop fermentation and reduce microbial activity. This rapid temperature shift opens the pores of the bean and helps fixate the volatile compounds developed during fermentation.

Drying is done partly in the sun and finished mechanically, followed by a resting period of at least 10 days.

Flavour Profile

This is a fruit forward Pacamara with plenty of depth. We find tropical fruits, grapes and citrus like blood orange and a soft lactic quality that brings a creamy texture.