FASHION · COLOMBIA · LACTIC FERMENTATION WASHED

ALL ABOUT THE BEAN: FINCA EL PLAN - PACAMARA

This coffee is harvested directly by the producers, with great care taken in the quality of the cherries. Subsequently, a flotation process is conducted to remove any defective beans that may be present in the blend.

The cherries are then pulped and placed in closed plastic tanks with a degassing valve, creating a controlled environment. Fermentation occurs for periods ranging from 78 to 94 hours in these tanks. After fermentation, the coffee undergoes washing before entering the solar drying process. During drying, the coffee starts with high temperatures to prevent microbial growth and then transitions to lower temperatures.

This drying process lasts for 16 to 20 days. Through this meticulous process, we aim to enhance the coffee's fruity and sweet characteristics.

During drying, the coffee is frequently homogenized three times a day, ensuring a consistent mass. This process takes 12 to 15 days.

ABOUT THE PRODUCER:

This extended ferment Pacamara lot is sourced from producer Segundo Obando and his Finca, El Plan, a 2.5ha farm in the community of El Salado, Nariño.

Don Segundo, as he is known in his village, is a coffee farmer who has been working in the coffee industry for 50 years. On his small farm, he cultivates Pacamara, Gesha, Rosado Bourbon, and Papayo coffee varieties. He continues to work, learning more about coffee farming every day, and he believes that coffee will accompany him until the end of his days.

A BIT ABOUT THE REGION:

The Narino department in South-West Colombia is renowned for its coffee quality, but also for having a high concentration of smallholder farmers with a low average farm area of 1.13 ha. This means that coffee generally receives a high level of care and attention to maximise quality and yield. 35 of the 62 municipalities in the Narino department are coffee producing. 

Because of its location, Narino has rich environmental diversity and a broad range of different ecosystems in which coffee can be cultivated. With altitudes of up to 2,300masl, coffees can mature slowly, producing a profile with distinct citric acidity, sweet, fruity and caramel notes.