Sizes
| Size | Price | Stock |
|---|---|---|
| One size | $25 | Gone |
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Released August 2026 · No longer listed since September 2026
From Desnudo Coffee
Lot #90 | Aug 10 Pour over recipe | 1:15 ratio | 212°F Our Preferred Pour Over Recipe 192 hours fermentation farmed by Martín Horta in Huila, Colombia Martín Horta is 57 years old. Like his father and grandfather before him, he carries on the family’s coffee-growing tradition—his ancestors were among the first settlers of the town. A few years ago, Martín decided to radically change the way they cultivated and processed coffee. Together, with his son Diego, he shifted the focus toward producing high-value coffees. They began planting exotic varieties and experimenting with fermentation and drying methods that, over time, have gained recognition once again for their exceptional quality. This lot of the Pacamara variety was first harvested at peak ripeness, then sealed off from exposure to the elements for 192 hours to help develop complex, fruity flavors without over-fermenting the coffee fruit. This controlled anaerobic ferment allows for farmers to push the boundaries of what coffee can taste like. The fermentation is then rapidly halted by using a mechanical dryer to bring the cherries out of the fermentation phase and into the drying phase. This technique is commonly called Thermal shock , an experimental step in coffee production developed in Huíla, Colombia. After the shock, the cherries go through a 15-day stabilization period, followed by 20 days of drying. This coffee is intense, fruity and sweet! Best rested after 4-6 weeks
![[Rested] Pacamara - Natural - Hacienda Barbara, Los Brujos Farm](/_next/image?url=https%3A%2F%2Fcdn.shopify.com%2Fs%2Ffiles%2F1%2F0693%2F6887%2F3282%2Ffiles%2FDriedFig_Apricot_Dandelion.jpg%3Fv%3D1793317109&w=1080&q=75)
