About the farm
Altitude
1640 m
Size
3,5 & 6 employees
Varieties
Castillo, Cenicafe, Sudan Rume, Pacamara, Maragogipe, Pink Bourbon
Harvest Season
October - December
Popular searches
Alejo's Pacamara Washed
Alejo process this coffee the same way he process his Cenicafe - leaving the cherries fermenting for 200 hours to get more sweet and fruity profile. We are happy to see him expanding his portfolio and trying different varieties and protocols to get the best out of each!
The result is a cup with notes of red wine, olives, cacao, and chocolate. With a medium body, acetic acidity, and a long-lasting finish.
Taste Profile
- Red Wine
- Chocolate
- Cocoa
Variety
Pacamara
The Process
How this coffee was produced
01. Harvesting
02. Processing
03. Drying Phase
About the producer
Alejandro Ariza
Alejandro ventured into coffee farming thanks to a family friend, Diego Bermúdez, owner of Finca El Paraíso. Together with his father, an accountant, they explored the potential of coffee from Inzá, a region with a challenging past. Inspired by Diego’s insights, they set up a purchasing point in 2019, and by 2021, bought their own farm, La Argelia. Now, their venture, 1040 Inza Coffee, is a family effort. His father handles purchasing, Alejandro oversees the farm, and his mother leads...
Learn More
