This Pacamara surprises with an intense floral fragrance, reminiscent of violets, and a enveloping but subtle sweetness.
We found notes of ripe blueberries and caramel, with a very mild acidity and a medium body, which give it a delicate and elegant texture.
It is an aromatic and vibrant coffee, perfect for those seeking complexity and balance in the cup.
History
La Molienda Farm is located in the municipality of Palestina, Huila, at an altitude of over 1,700 meters. Today, it's renowned for producing coffees of great complexity and quality, but its origins were very different. In its early days, the farm was dedicated to growing fruits such as passion fruit and pitaya. However, the crisis in the fruit market forced the Sánchez family to rethink their agricultural activity, and they bravely decided to embark on a new path: coffee.
The beginning was not easy. They started in 2008 with small batches of caturra, and over the years, curiosity and the desire to improve led them to experiment with new varieties such as rosé bourbon, geisha and pacamara, as well as with different processing methods. It was in this process of testing, learning and risk that the true identity of La Molienda was born: a farm oriented towards innovation and quality in coffee growing.
Recognition came quickly. In 2017, La Molienda was among the ten finalists in the prestigious competition Cup of Excellence, and in 2020 reached the second place, consolidating itself as a benchmark for specialty coffees in Colombia.
At the head of this project is Luis Orlando Sánchez, a coffee producer with over 25 years of experience. After initially working in fruit marketing, he witnessed the agricultural crisis firsthand, which led him to change course. With patience and dedication, he learned the art of coffee cultivation and perfected processes that are now a benchmark for other producers in the region. Orlando has become a leader in his community: not only because of the recognition he has received in international competitions, but also because he has been able to demonstrate that experimentation, innovation and perseverance are possible ways to improve the quality of life of coffee growers.
The story of La Molienda is, in short, a story of resilience and vision for the future: How a change forced by circumstances became an opportunity to create something extraordinary, which today travels from Palestine, Huila, to the cups of those seeking unique coffee experiences.
Variety and process
Pacamara is a hybrid that arises from the union of Pacas (a natural mutation of Bourbon in El Salvador) and Maragogipe (a mutation of Typica characterized by its large bean size). This combination produces a variety notable for its aromatic complexity, sweetness, and unique sensory profiles, capable of expressing everything from intense floral notes to ripe, juicy fruit. It is also one of the most prized varieties in specialty coffee growing due to the challenges of its cultivation and its potential for cup quality.
The process applied to this batch reflects the precision and dedication of Finca La Molienda. After harvesting only the ripe cherries, the beans undergo an initial fermentation in bags for 36 hours. A second fermentation of 36 additional hours is then carried out in a mucilage previously enriched with panela for a month, which enhances its sweet and complex character. The coffee is then carefully rinsed and passes through a thermal shock with water at 60 °C, a step that accentuates the expressiveness of the bean. Finally, drying in dehumidifiers precisely controls humidity, ensuring a clean and aromatic cup.
The result is an exceptional Pacamara: expressive, floral, with subtle sweetness and bright fruity notes that make every sip an immersive experience.
RECIPE
For espresso:
Uses 17 grams of dose to extract 48 grams of final beverage in a cup in a time of 27”
For filter:
We use 18 grams of ground coffee and 306 grams of water at 93°C. We make two pours. The first is 54 grams, we wait 45 seconds, and then make the next pour, for a total time of 1:50-2:00.
