Pacamara - Natural

Las Marias Estate is home to all of Café 1959 's experimental varieties. Located in Pijao, Quindío, at an altitude of 1,750 to 2,050 meters above sea level, the farm houses more than ten different coffee varieties.

Café 1959 sees itself as a coffee designer , creating unique experiences, literally from seed to cup. Each variety they cultivate is carefully selected through cupping and based on its productivity.

The coffee cherries are processed at Café 1959's facilities in Armenia, Quindío.
This coffee undergoes a 200-hour natural anaerobic fermentation under controlled temperature conditions:
It is first fermented for 48 hours at room temperature, then aged for 24 hours in a cold storage room (room temperature is between 10°C and 15°C). This process is repeated three times to achieve a unique and complex flavor profile.

Variety: Pacamara 

Processing : Natural - 200 h Anaerobic

Tasting notes: dark chocolate, cocoa and aromatic aftertaste

Region: Colombia - Quindío

Installation height: 1950

Score: 86.7