Known as their 'Garden of Varieties', this farm is home to a rare selection of competition winning coffees. A brook and Margaritas falls runs though this idyllic farm, covered in lush, green foliage and bamboo groves. It is here where we were invited as visitors to plant our own Pacamara plant in their "Field of Dreams" back in 2017.
Pacamara Natural
Papaya / Orange Wine / Apricot
The giant bean of the Pacamara varietal is a hybrid of Maragogype and Paca. They usually produce an exceptionally balanced cup profile with rounded body and is also highly resistant to coffee leaf rust. We're getting a silky mouthfeel with a faint winey note and berry sweetness.
After picking, coffee cherries are fermented in barrels at a controlled temperature for 36 hours without water. Barrels are closed but not sealed to generate anaerobic fermentation. After fermentation, cherries are dried in mechanical driers for 48 hours then sent to solar driers for 6-7 days.
Sudan Rume
Mango / Coriander / Sugar Cane
Sudan Rume is an ancient landrance varietal and genetic parent of SL28 first cultivated in South Sudan's Boma plateau. Usually cultivated for disease resistant this coffee is rarely produced on its own due to low productivity although it has exceptionally high cup quality. Expect lots of complexity with some tropical fruit sweetness complimented with a faint herbal note, think Ricola!
After picking, coffee is sorted then placed in a silo for 48 hours. It is then moved to solar drying facilities where it is dried for 28 days. Coffee is left in storage for 3 months to help stabilize it and develop more complexity.
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