This Pacamara coffee is sourced from Rigoberto Cuellar's Finca Buena Vista in Salado Blanco, Huila, Colombia, grown at 1750-1850 meters altitude. The coffee plants grow in shade between trees, surrounded by native fauna. The cherries are hand-sorted and floated, then fermented in bags for 36-48 hours. After de-pulping, they undergo an extended 80-hour fermentation before being dried in a controlled drying room for approximately 15 days. This washed fermented process yields a juicy and clean cup with pronounced fruity notes, featuring flavors of currant, apple, floral notes, lemon sugar, and sour cherry in a balanced profile.
Felix Teiretzbacher founded kaffeelix in 2012, initially to supply his own café before specializing completely in roasting. His approach is to roast coffees relatively light, a method that highlights the unique characteristics of a bean's origin and processing rather than masking them with roasted notes. This dedication has paid off, with Felix winning the World Coffee Roasting Championship in 2022.
