This coffee is a Pacamara variety from Finca La Parada in the Arenosa region of Huila, Colombia. It is produced by first-generation farmer Alberto Martinez and his family, who purchased the farm 15 years ago in the mountains of Huila. The coffee is processed using anaerobic natural methods, where the cherries ferment in sealed containers before drying. This results in a complex cup with bright plum fruit, fine herbal notes, a candy-like aftertaste, and a soft fermentation touch. The Pacamara variety is known for its large beans and requires skilled roasting to bring out its full potential.
Vaga Bon Café roasts from a facility in Lavaux and runs a cafe in Lausanne's Flon district, founded by travelers with a philosophy inspired by the vagabond spirit of discovery. They source unique and interesting coffees from their journeys around the world, both literal and figurative. Their mission is to share these global coffee discoveries and the stories behind them.
