This coffee is a Pacamara variety from Colombia, sourced from Finca La Parada in the Arenosa region of Huila. It is produced by Alberto Martinez and family, a first-generation farmer who purchased the farm 15 years ago. The coffee is processed using anaerobic natural method, which involves fermenting the beans in a controlled oxygen-free environment before drying in the cherry. This results in a cup profile featuring bright plum fruit, fine herbal notes, candy aftertaste, and a soft fermentation touch. The Pacamara variety is known for its larger bean size and complex flavor characteristics.
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.
