Lot: Hogar Country of Origin: Colombia Region: Risaralda Producer: Gabriel Valencia & Ruby Bastidas, Pachamama Variety: Catimor Processing Method: Natural Anaerobic The coffee cherries are carefully harvested and rested in bags for 24 hours, during which the temperature reaches up to 36°C. Fully ripe red cherries undergo double sorting before proceeding to a third selection stage using water. During this thermal shock process, the water temperature is reduced to 16°C. Low-density beans (floaters) rise to the surface and are removed, while the denser beans remain at the bottom. The lot is then inspected once again, and any remaining defective beans are removed by hand. The coffee is transferred into sealed tanks for anaerobic fermentation, which takes place at a constant temperature of 20°C and lasts approximately 280 hours. The beans are then moved to a two-stage solar drying system. The first stage is carried out at a low temperature with intensive airflow for up to 72 hours, depending on moisture content and weather conditions. The second stage continues at higher temperatures, reaching up to 40°C, and lasts for 2–3 weeks. Once the moisture content falls below 20%, the coffee is transferred to a mechanical dryer. There, at a constant temperature of 45°C for up to 36 hours, the beans reach a final moisture content below 12% and a water activity level below 0.6. Total fermentation time is approximately 300 hours, while drying takes 3–4 weeks. The cup offers an expressive bouquet of tropical fruits, with notes of mandarin, papaya, and melon throughout both flavor and aftertaste. At warmer temperatures, wine-like and acetic acidity become particularly pronounced, while the body evokes sherry. As the coffee cools, sweetness intensifies, creating an impression of lemon syrup with pieces of dried papaya and melon. Gabriel Valencia and Ruby Bastidas moved to the countryside around 15 years ago after retiring and dedicated themselves to coffee farming. As on many Colombian farms, a wide variety of tropical fruits are grown on Pachamama. Sustainability is a core part of the farm’s philosophy: approximately 25% of the land is preserved as tropical forest. This helps maintain biodiversity, protect soil fertility, and provide migration corridors and habitats for birds, reptiles, and mammals. Pachamama is a traditional Colombian farm with characteristic local architecture, situated on a mountainside just 30 minutes from Pereira. Risaralda is one of the three historic coffee-producing departments that form Colombia’s famous Coffee Axis (Eje Cafetero), one of the country’s most important coffee-growing regions.