pachamama – colombia – 250 – coffee

strawberry, melon, red grape, lime region — risaralda elevation — 1450 m.a.s.l producer — josue valencia variety — pink bourbon harvest — april – june process — natural anaerobic Located in Risaralda, at 1,450 metres above sea level, Pachamama is a family-run finca managed by the Hogar Cafe team. The name comes from the indigenous peoples of the Andean region and, according to Inca mythology, means “Mother Earth”. This reflects the farm’s mission to promote environmental awareness and encourage more sustainable practices across coffee farms and the wider coffee community. Today, Pachamama focuses on controlled fermentation processes designed to enhance the final coffee profile. Using its own crops and facilities, the farm produces washed, honey and natural lots, each following different fermentation protocols tailored to bring out the flavour potential of every batch. For this coffee, CEO Josue Valencia experimented with a new fermentation protocol. The cherries undergo quality control and double selection before a 240-hour anaerobic fermentation in sealed barrels at 20–22°C. They are then sun-dried for around two weeks, followed by mechanical drying at 45°C for 2–4 days. Finally, the beans rest in airtight bags for at least 20 days to stabilise and develop their flavours. Pink Bourbon is known for its sweet and complex profile, with bright citrus acidity, delicate floral notes, honey-like sweetness and tropical fruit flavours. The natural anaerobic process further enhances these characteristics, resulting in a vibrant and expressive cup. 250g roasted specialty coffee in beans or ground on demand, in a tin can with air valve.