About This Coffee
Juan Dario Gomez inherited his farm from his father and has set about ensuring consistent improvement in coffee quality. The farm's name came to life seven years ago, as a brand of roasted coffee with a strong emphasis on specialty coffee. From the very beginning, Juan has been dedicated to innovation and continuous learning, resulting in the remarkable farm he has today.
Alongside Juan, his aunts and cousins share the same passion for cultivating coffee and have their own farms.
What truly sets this farm apart is their unwavering commitment to producing distinctive coffee. Their strength lies in the exquisite flavors they meticulously develop, enabling them to carve a niche in the market. With a relentless pursuit of unique flavor profiles, Juan stands out among his peers.
Cultivation
Regenerative farm practices are at the core of their approach. The farm provides ample shade, allowing coffee to thrive in its natural environment. Organic fertilizers are utilized conscientiously, prioritizing the health of the ecosystem. These practices not only protect the land but also contribute to the exceptional quality of the coffee.
Harvest & Post-Harvest
Cherry is selectively handpicked and only ripe, red cherry is processed. They float cherry to remove any underripes and pulp it. Coffee is placed in plastic tanks to ferment and add a mosto, a cultivated juice from pulped coffee rich in natural yeasts, and Saccharomyces yeasts. Coffee ferments for 72 hours and is then washed in clean water. Parchment is brought to a drying facility where it is carefully monitored and turned frequently during drying. It takes 20 to 30 days for parchment to dry.
About Pacamara
The Institute for Coffee Research (ISIC) created the Pacamara hybrid in El Salvador in the 1950s. The variety is a cross of Pacas (a Bourbon mutation) and Maragogype. Pacamara is relatively short with high productivity and is prized for its large cherries. Maragogype is a natural mutation of Typica that’s known for especially large beans. Pacamara's name comes from the first 4 letters of each parent.
Coffee in Colombia
Colombia has been producing and exporting coffee renowned for their full body, bright acidity and rich aftertaste, since the early 19th century.
Colombia boasts a wide range of climates and geographic conditions that produce their own unique flavors in coffee. This also means that harvest times can vary quite a bit. In fact, between all its different regions, Colombia produces fresh crop nearly all year round.
The increasing focus on the specialty industry is changing the way traders and farmers do business. It is becoming more common for farmers to isolate the highest quality beans in their lots to market separately. These higher-quality lots are often sold under specific brands or stories.
Besides its wide variety of cup profiles, Colombia has quickly expanded its certification options over the past 10 years. The most common certifications available are Fairtrade, Rainforest Alliance and Organic.