Producer Info
Acevedo, Huila, Colombia | Pacamara – Washed
Silvia and Guillermo co-own and run a 4-hectare farm growing two main crops: coffee and dragonfruit. In terms of coffee, they cultivate Castillo and Pacamara varietals. Since 2023, Minga has proudly introduced their Pacamara to the specialty coffee market. Prior to that, the couple sold all their coffee to local commodity buyers.
Since finding a higher paying market the couple has been experimenting with fermentation, while keeping the traditional washed processing method. Minga brings support through cupping and sensory feedback. So far the process leading to the cleanest, sweet and fruity profile is to oxidate cherries for 36 hours before depulping, and then ferment the depulped seeds in a closed bag for another 36 hours. This differs from the 24h fermentation in open tank they used to do for all their coffees.
