Producer
Marceli Calderón
Coffee
Pacamara Washed
Washed Pacamara coffee from Marceli Calderón’s Finca La Loma in Salado Blanco, Huila, Colombia. It offers a silky mouthfeel with bright Meyer lemon and pickled melon notes. Perfect for those seeking a refined, lively cup—great for both espresso and pour-over.
Cupping notes
Nº Sack
Size Lb
Price Lb
Country
Farm
Variety
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Qty Available
ORIGIN: Salado Blanco, Huila
About Process
The ripe cherries are harvested; if it’s sunny, they are left in the hopper, and if it rains, they are kept in the sack. First, they are left to ferment for 48 hours in cherry form. Then, after being depulped, they are left for 72 hours to regulate the temperature with good movement in the fermentation tank.
Marceli learned to understand her coffee. On the first day, she notes that during fermentation it tastes sweet and the aromas are subtle. On the second day, the flavor becomes more intense, with aromas of guava, banana, and soursop. On the third day, it develops a fermented smell, like pineapple, more liqueur-like. When that characteristic smell appears, that’s the point at which it should be washed.
Then it’s moved to the drying area, and depending on the weather, the drying bed duration will vary.
About
Marceli Calderón
If you’ve been with us awhile, you’ve probably heard us sing praises about a community lot from Huila, Colombia we’ve been working with for a few years.
Salado Blanco is a town of about 11,000 people a few hours from Pitalito in southern Huila. The town’s main economy is coffee, as you could drive for hours in any direction and never lose sight of the plant.
Our association partners at Terra Coffee identified some of individual producers’ work within the blend and sought how to showcase their single farm’s quality.
We’re proud to present a single variety lot of washed Pacamara from a member of the Salado Blanco community, Marceli Calderón. A multi-generational producer, Marceli recently took over leadership of the operation from her father at Finca La Loma, where the Castillos and Caturras are destined for the community blend and the Pacamaras are separated due to the variety’s unique and delicious cup profile.
You will find this coffee bordering on the exotic; a nice choice for a single-origin espresso or pourover option, showcasing some varied sweet citrus notes and a pinch of honeydew melon for good measure.
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