The main objective of the different blends produced by Cata Export is to find a market for the coffee of small producers, who for different reasons, have not yet received support to market their coffee. For this Pacamara, different producers from the municipality of Salado Blanco in the department of Huila participated. They have plots of around 1.5 hectares and often precarious conditions. They are then provided with comprehensive advise on various topics including; soil, clean agriculture, maintenance of mills, tanks, water treatment, bag fermentation, physical and sensory advice. This then ensures that the coffee produced is in accordance with the processing standard.
Once the coffee is verified that it is suitable it goes to the thresher. In this way, a replicable fermentation protocol and a post-harvest protocol are created with the same variety, taking into account that not everyone knows the subject of special coffees, constant reinforcement and control of these techniques is intended so that there is an evolution harvest after harvest that encourages improvement and high quality.
The processing of this lots has undergone a strict procedure as follows:
- Step 1. Harvesting of ripe cherry
- Step 2. Oxidation in the cherry for 24 houra
- Step 3. Fermentation in plastic bags for 90 hours
- Step 4. Manual pulling step
- Step 5. Fermentation for another 24 hours
- Step 6. Washed once gently with little water
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Step 7. Drying in a canopy or naturally in the sun. Depending on the weather this take approximately 10-20 days until reaching a humidity of 11%.
