Specialty coffee Pachamama · Risaralda, Colombia · 200 g

MOOJO KAWA · Pachamama · café de spécialité, sachet de 200 g

MOOJO KAWA · Pachamama · café de spécialité, sachet de 200 g, verso

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Matière

Arabica · Cenicafé

Origine

Risaralda · Colombia

Préparation

Anaerobic honey

Dosage

SCA score 87

Sold out

€14,90

Format: 1 sachet · 200 g · en grains

1 sachet · 200 g · en grains

Dispatched Monday and Thursday
Speciality roasting

The terroir

Risaralda stretches from one cordillera to the other, on either side of the Cauca. Together with Caldas, Quindío and Valle del Cauca, its slopes form the Coffee Cultural Landscape of Colombia, a UNESCO World Heritage Site since 2011. In Arabia, near Pereira, Rubi Bastidas and Gabriel Valencia grow their coffee at the Pachamama farm.

Country Colombia

Altitude 1,700 – 2,000 m

Fermentation Anaerobic honey · 276 h at 20 °C (300 h in total)

Drying Solar, then mechanical dryer · 3 to 4 weeks

Colombia · Pachamama · Specialty coffee KAWA

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Territory

In the Coffee Cultural Landscape

Risaralda stretches from one cordillera to the other, on either side of the Cauca. Together with Caldas, Quindío and Valle del Cauca, its slopes form the Coffee Cultural Landscape of Colombia, a UNESCO World Heritage Site since 2011: coffee grown bean by bean, bahareque houses, paisa villages.

MOOJO does not work with cacao here: speciality coffee comes from this land, and it is what brought us here. In Arabia, near Pereira, Rubi Bastidas and Gabriel Valencia grow this Cenicafé at the Pachamama farm, between 1,700 and 2,000 m, amid high biodiversity.

The farm

Rubi, Gabriel and the family farm

Pachamama is a family farm in Arabia, near Pereira, in Risaralda. Rubi Bastidas grows coffee there with her husband Gabriel Valencia and their son Josué: each batch is followed from the trees to the drying beds.

This anaerobic honey Cenicafé: 2026 harvest, SCA score 87. Meet the people behind this coffee on Voices of Cacao.

1 700to 2,000 m

87 SCA score

Gabriel Valencia among the coffee trees · Finca Pachamama

Gabriel Valencia · PachamamaMarquesina · Pachamama

Shade-grown coffee · Colombia — Shade-grown coffee · U.S. Fish and Wildlife Service · CC BY 2.0

The gesture

Anaerobic honey Cenicafé

This Cenicafé is a honey: the cherries rest for 24 hours in sacks, go through a triple sort that includes a water bath at 16 °C, then are pulped. The bean keeps its mucilage.

Next come 276 hours of fermentation without oxygen, in closed containers at 20 °C, then three to four weeks of drying, first in the sun, then in a dryer, down to less than 12% moisture. 2026 harvest · SCA score 87.

In the cup

Mango, vanilla and caramel

Mango, papaya, pineapple, cane sugar, vanilla, caramel, cacao nibs and almond. A tropical cup, soft and bright.

Fruit, sugars, cacao and nuts: the profile follows the anaerobic honey of Pachamama. Speciality roasting, whole beans, 200 g bag with valve and zip.

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