We have tried the first Pacamara from Tanzania here at NOMAD, and we have been fascinated by it! The Pacamara variety usually has low density, but this lot from Leon is surprisingly dense. When smelling it, heavy notes of tropical fruits like passion fruit and tamarind are perceived. Upon tasting it, it remains intense, with a creamy body and a bright acidity that enhances the flavors of tropical fruits and stone fruits. Additionally, it leaves a long and sweet aftertaste, with a sensation similar to flower honey.
Since last season, Leon is implementing several measures to improve the quality of their coffee. They are closely monitoring every step of the process, from farm picking to dry storage. In addition, they are only allowing fully ripe, shiny red and dark red coffee cherries to be sent through the pulping machine. These efforts will ensure that they deliver a high-quality product to their customers like us.
This year, Leon and Jovin have put in a lot of effort to ensure that all the coffee from Acacia Hill is of high quality. The result is a clean and well-balanced lot. Their dedication to excellence is evident in every cup of coffee that they produce.
Proceso
The cherry sorting process begins in the field and extends to the washing station, where pulping takes place overnight. Afterwards, the coffee goes through a fermentation process that lasts around 12 to 13 hours. During this period, constant monitoring is carried out to control the level of fermentation. Once fermentation is complete, the coffee is washed and sorted, separating the beans into P1, P2 categories, and the floaters.
Next, the drying process begins, which can take between 13 and 16 days depending on the climate. During this time, the goal is to achieve a moisture content of 12% in the parchment on the drying beds. Once the parchment is dry, it is transferred to a suitable storage area, protected from the sun and with optimal humidity conditions.
At the time of replicating the recipe, there are different variables that can interfere with the final result of your cup, such as the roast date, conservation of the beans, environment, water, etc. It is important to remember that all these factors can have an influence and you may have to make small adjustments to replicate this recipe.
Method: Origami
Grinder: Fellow at #5
Recommended mineral water: Bezoya
We have used 10 grams coffee and 150 grams water.
Add the water in three pours. First pour 50 gr, wait 45 seconds and right after pour 50 gr more. Wait 1:45 and the rest of the water until you reach 150 gr. The total infusion time should be 3:30 minutes.
