Colombia – La Riviera

Process: 72hrs Aerobic Natural Varietal: Pacamara
Region: Pereira
Altitude: 1700 masl.
Notes: Guava, Papaya and Peach
SCA Score: 87

More about the farm:
Pacamara Natural is produced at La Riviera estate in Pereira, Risaralda, situated in the cultural coffee landscape region of the Andes’ central mountain range. Owned by Julio Cesar Madrid, a third-generation coffee maker, the estate sits at 1,700 masl. La Riviera benefits from rich organic soils and a unique microclimate characterized by cloud cover, which extends the ripening period of the coffee fruit and fosters complex flavor development. Julio Madrid, in partnership with Cafe Uba, has earned numerous quality awards for their coffee both nationally and internationally.

More about the process:
The Pacamara variety was planted at Finca La Riviera in 2020, originating from a cross between Pacas and Maragogype varieties. The natural processing method begins with handpicking only ripe cherries, which undergo a 72-hour aerobic fermentation in harvesting bags. After fermentation, the cherries are transferred to water tanks to remove floaters and lower their temperature before being sun-dried for 25 to 30 days. Once the coffee reaches 10% to 11% humidity, it is packed into sacks and stored.