Colombia Huila - Pacamara Extended Fermentation

Strawberry, blackberry, dark chocolate, honeycomb

TOP LOT

Bag Weight	70 KG BAG
Harvest Season	2022/23
Status	Spot
Lot Number	P610161-1

Alameda, CA: Out of Stock Bag(s)

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About This Coffee

Cherries for this lot are hand-picked and de-pulped before undergoing tank fermentation for 50 to 64 hours. From there, they are washed and patio-dried for 15 to 20 days. The prolonged fermentation produces a unique profile for this single-variety lot, which is sourced from seven smallholder farmers in the Huila department.

Country of Origin	Colombia
Harvest Season	2022/23
Coffee Grade	COL CA WA EXCO EP10
Bag Type	Grain Pro / Ecotact
Plant Species	Arabica
Processing	Washed
Variety	Pacamara

Region	Huila
Farm Name	Various smallholders

History of Colombian Coffee

As with many coffee origins, it is believed that coffee was first brought to Colombia by priests, arriving, perhaps, within a decade or two after coffee first came to the Americas via the Caribbean in the first half of the 17th century. It was likely a garden crop grown for local consumption and barter for decades. Unlike other coffee regions, we have the story of a priest named Francisco Romero, who could be called the father of commercial coffee cultivation in Colombia. The folkloric tale goes that in the early 1800’s, Father Francisco, hearing confessions in the north eastern town of Salazar de la Palmas, assigned planting coffee to his parishioners as penance for their sins. The Archbishop of Colombia heard about this and ordered all priests to adopt the practice. Commercial production of coffee expanded quickly, moving into regions where the growing conditions were ideal.

Growing Coffee in Colombia

Even though it’s been 4,000 years, the soil resulting from the last major eruption of Tolima is still considered “young soil,” filled with nutrients that are no longer found at the same levels in old soil. There is a long list of elements on offer in volcanic soil that are fading or absent in other soils, such as high levels of potassium and nitrogen. Also present is something called “Boron,” which arrived from outer space a long time ago, and is important to cell walls, the creation of enzymes, and the production of flowers and fruit, meaning Boron contributes to yield. Beyond the nutrients, the structure of volcanic soil is also beneficial to coffee growing. It can soak up and hold moisture while, at the same time, facilitate good drainage so water doesn’t pool, which is not good for coffee plant roots. Coffee plants like to take a drink, then take a break. Also, volcanic soils are usually found on an incline, which also helps with drainage.