Sumo Colombia PACAMARA FINCA GUACOBIA, Natural Low Temp Anaerobic 90 Points - Filter 150g
Producer: Andres Guaca
Farm: Finca Guacobia
Region: San Adolfo, Acevedo, Huila
Process: Natural 480h low-temperature anaerobic fermentation
Altitude: 1.600 - 1.700 masl
Cupping Score: 90 points
Tropical fruit bombe, blackcurrant, molasses.
Citrus and juicy with high acidity.
Coffee producers are continuously working on creating the best tasting coffee - and one of these is Pacamara coffee! Paca, what? If you find this intriguing, keep reading, and you’ll find the “What?” „Where”? Who? Is it good? What does it taste like?
In the 1950s, El Salvador's Institute for Coffee Research (ISIC) developed the Pacamara hybrid, also called "The Giant", due to the large size of the beans. The hybrid was created by crossing Pacas, a natural Bourbon mutation, and Maragogype, a natural modification of Typica. The name is derived from each parent's first four letters - Paca + Mara.
Hybrids are constantly produced to inherit the positive characteristics of their parents while eliminating some of their flawed characters.
This is a complex, lengthy process of refining genetics to achieve the purest, healthiest, and strongest plants and then breeding them in various ways to achieve the desired qualities. It took 30 years to develop the Pacamara.
The plants are considerably smaller than the Bourbon parent. This allows them to be planted closer together, leading to more efficient use of farm space and a higher potential yield.
It inherits the Maragogype parent’s bean size and produces massive beans that have a lesser density and demand a distinct roasting method. This is associated with a higher quality taste with exceptional flavours ranging from sweet to fruitier undertones and a pleasant lingering aftertaste, depending on where it was cultivated.
Meet the farmer
In San Adolfo, Huila, coffee farms are characterized by their positions along the ridges and crests of hills, with sweeping views of the valleys below. Today, this region is known as the Specialty Coffee Paradise in Colombia due to the different microclimate and terroir.
This is our second year working a Direct Trade with Andres Guaca, the third generation of a family of coffee producers. He manages his farm Guacobia together with his wife and two sons. Andres' eldest son is already in love with coffee production, and his dream is to be an agronomist and to continue with the development of the farm.
Five years ago, Andres changed towards speciality coffees by following a strict ripeness criterion when harvesting and improving post-harvest practices and playing with controlled, experimental fermentations.
He also started planting more exotic varietals on his 5 hectares farm like pink Bourbon, Geisha, Pacamara, and today Guacobia farm is known for producing high-quality speciality coffee in small bespoke lots.
Andres processed this exotic lot by exposing the cherries to low-temperature fermentation of 480 h in an anaerobic environment. Then it is dried for 22 days on raised beds inside a sun parabolic dryer to ideal moisture content.