Variety:Pacamara Process:Washed (anaerobic fermentation) Region:Brussels, Pitalito, Huila, Colombia Altitude:1,550–1,800 m above sea level Sensory profile:Red apple, stone fruit, nutmeg Producer information: This lot is produced by the Gasca Brothers in Bruselas, Pitalito, Huila. They work with the Pacamara variety, developed in 1958 by the Salvadoran Coffee Research Institute (ISIC) as a cross between Pacas and Maragogipe. The result is an intense and exuberant fruit profile that maintains balance, sweetness, good body, and a clean finish, reflecting a mastery of the processing techniques. The process begins with the harvesting of ripe cherries, followed by cleaning and an initial 48-hour oxidation. The cherries then undergo a 60-hour anaerobic fermentation, during which the must is collected. After pulping, the coffee undergoes a second 60-hour anaerobic fermentation with mucilage, incorporating leachates and recirculating the must to enhance complexity and balance. Fermentation is halted by a quenching process that combines hot water at 50°C with cold water at 20°C, eliminating microbial load and sealing volatile compounds. Drying begins in the sun under a canopy and finishes in a mechanical silo-type system, followed by a minimum resting period of 10 days. The result is a complex and multidimensional cup, with vibrant fruit expression and structured sweetness.

Variety:Improved Typica Process:Washed (anaerobic fermentation with thermal shock) Region:Pitalito, Colombia Altitude:1,700 meters above sea level Sensory profile:Strawberry, orange blossom, jasmine, rose, lavender, citrus, red fruit Producer information: Néstor Lasso produces this coffee in Pitalito, Colombia, working with the Typica Mejorado variety, recently identified through genetic studies by World Coffee Research as a cross between Bourbon and an indigenous Ethiopian variety. It is characterized by clear notes of citrus and red fruit, with an aromatic complexity and cup refinement comparable to Geisha. This batch undergoes a highly controlled and technically complex washed process. The cherries are carefully selected (approximately 70% deep red and 30% pink), with an average Brix of 23°. After disinfection, the coffee undergoes 48 hours of oxidation followed by 12 hours of anaerobic fermentation in plastic tanks at controlled temperatures between 14 and 20°C. Subsequently, additional oxidation stages are carried out with wort recirculation to enhance and balance the sensory profile. This is followed by a submerged fermentation at 28°C for 8 hours, leaving mucilage on the grain. The process concludes with quenching, washing the coffee with hot water at approximately 50°C to halt fermentation and lock in aromatic compounds. Drying begins in the sun and finishes in a stainless steel dehumidifier for 70 hours at 35°C, resulting in a floral, expressive, and highly defined cup profile.