Founded 12 years ago, Liquidambar Farm is managed by two brothers, each handling their own section independently. Nestled in the mountains, the farm was established by converting pastures and reforesting some other parts of the farm. The farm's unique location, surrounded by forests and with no neighbouring coffee farms, helps it remain largely free from common coffee diseases. As a result, the farm has experienced minimal issues with rust and pests. The 2023-24 harvest did experience a slow and delayed harvest, despite not having any issues with water supply, with harvesting beginning as the winter season ended.
The Pacamara variety, sourced from their cousin’s Morito estate, is starting to yield this year. They hope to have more in 2025. We are very excited this year to bring this lot to you as an exclusive! The flowering in 2024 occurred at the same time as the first rains. Many of the flowers fell off and didn’t set due to the monsoon. Sadly they are worried that this will impact the following 2025 crop with lower volumes.
PROCESSING
The Pacamara ripens slowly due to the farm’s altitude and microclimate. The Puje and Gravilea shade trees that were planted at the same time as the Pacamara are maintained in a way to slowly ripen the Pacamara cherries. The cherries are picked at 20 degrees Brix. The lot's Brix will range between 20-22. After picking and sorting, the cherry is packaged in hermetic bags and sealed for 5 days of fermentation. It is then dried on raised beds for 20-22 days.
FERTILISATION
The farm applies fertiliser 2-3 times per year. Beginning in May during the rainy period and ending in September at the start of the dry season. They have a mix approach of using chemical and organic fertiliser which they develop using a special compost developed on the farm.The compost takes a year to create from the cow manure from the farm.
(In partnership with Coffee Bird)
