Gerson Mora - Yellow Pacamara Natural | Colombia
£25.95
- Red Cherry, Hibiscus Tea, Cara Cara Orange, Milk Chocolate
Additional information
Coffee Details
- Country of Origin
- Colombia
- Region
- Huila
- Varietal
- Yellow Pacamara
- Process
- Natural
- Roast Level
- Light
- Farm
- Villa Pastora
- Altitude
- 1680 masl
Rest guidance
Recommended rest: 2–6 weeks from roast.
Based on Sigma’s recommendation.
What to expect
In the cup you can find
Red Cherry, Hibiscus Tea, Cara Cara Orange, Milk Chocolate
Overall profile
Bold red fruits sweetness. Well rounded chocolatey body and a lasting hibiscus note on the finish.
Sensory profile
- Acidity
- 3/5
- Body
- 4/5
- Sweetness
- 4/5
- Funk
- 2/3
- Adventurous
- 4/5
About Black & White Roasters
Black and White Coffee Roasters is the brainchild of two US Barista Champions. Founded in 2017, Kyle and Lem were inspired by the coffee they experienced at the competitive level and wanted to make those coffees as widely available as possible.
Roaster notes
Colombia — Gerson Mora Villa Pastora Yellow Pacamara (Yeast-Inoculated Natural)
Tastes Like — 🍒 Red Cherry • 🌺 Hibiscus Tea • 🍊 Cara Cara Orange • 🍫 Milk Chocolate
DETAILS
- Producer: Gerson Mora
- Farm: Villa Pastora (8 hectares)
- Region: Palestina, Huila, Colombia
- Varietal: Yellow Pacamara
- Process: Yeast-Inoculated Natural
- Elevation: 1,680 masl
INTRO
Yellow Pacamara is quite rare, and it gets its name because the cherries ripen yellow instead of red. Despite its hue, this coffee is heavily red-fruited, with a big, round body and an acidity like cara cara oranges. In the cup: red cherry, hibiscus tea, cara cara orange, and milk chocolate.
THE PRODUCER
Villa Pastora, an 8-hectare farm in the hills of Huila, was founded nearly half a century ago by Pastora Anaconan, who tended the land carefully and entrusted her children to do the same. Today her grandson, Gerson Mora, oversees the family legacy. He is part of the "new wave" of Colombian producers combining traditional farming prowess with innovative processing, and championing sustainability and quality control. The farm has an ideal mix of altitude, climate, and fertile soil, but it is Gerson's careful hand and relentless pursuit of quality that have elevated Villa Pastora.
THE PROCESS
After being handpicked at peak ripeness, whole cherries undergo an initial oxidation for 60 hours, during which the fermented musto is collected. That musto, together with Saccharomyces cerevisiae yeast (commonly used in beer brewing), is added back for a 92-hour anaerobic fermentation. The coffee is then spread for solar drying for 16 days, though it may be finished in mechanical dryers if the weather is unfavourable.
The 92-hour anaerobic fermentation with recycled musto and brewing yeast is the defining step. It builds the heavily red-fruited profile, with Pacamara's big, round body carrying it.
THE CUP
Heavily red-fruited: red cherry leads, with a big, round body and cara cara orange acidity, sipping like hibiscus tea and finishing like milk chocolate.
Flavour Notes
🍒 Red Cherry 🌺 Hibiscus Tea 🍊 Cara Cara Orange 🍫 Milk Chocolate
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