ZOOM IN - JHONATAN GASCA PACAMARA
This Pacamara was produced by Jhonatan Gasca in Bruselas, Pitalito, Huila, Colombia, grown between 1550 and 1800 metres above sea level.
Pacamara is a hybrid variety developed in El Salvador in 1958 by crossing Pacas and Maragogipe. It is known for producing large beans and expressive flavour profiles.
Jhonatan’s goal with this coffee was to create a lush, tropical fruit–forward profile, supported by sweetness, red berries and dark chocolate, with subtle floral and nutty undertones.
Here's how it went down!
1️⃣ Harvest & Floating
Only fully ripe cherries are picked. The cherries are floated in water to remove underripe fruit and impurities, then carefully hand sorted so only the best cherries continue.
2️⃣ Open-Bag Oxidation (48 hours)
The cherries rest in open bags for two days. This stage gently warms the fruit and begins developing sweetness while enhancing fruity aromatics.
3️⃣ Anaerobic Fermentation (120–150 hours)
The bags are then sealed for an extended anaerobic fermentation. During this time, lactic acid bacteria interact with the sugars in the mucilage, intensifying fruit character and complexity.
4️⃣ Quenching
After fermentation, the cherries undergo a rapid cooling process using hot and cold water. This helps stabilise and “lock in” the aromatic compounds created during fermentation.
5️⃣ Slow Drying (2 weeks)
Finally, the coffee dries slowly on raised African beds for around two weeks, with careful monitoring of humidity and moisture to preserve the coffee’s vibrant tropical profile.
