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Project CATA Pacamara – Colombia – Washed Anaerobic 90h

17,0062,00 VAT included

 Brewing method: Filter & Espresso
 Cupping notes: Cotton candy, strawberry, cookie dough
Origen  Process: Washed Anaerobic 90h
Variedad  Varietal 100% Arabica: Pacamara
Proceso  SCA Score: 88
Origen  Producer/s: Smallholders
Altura  Region: Huila
Altura  Altitude: 1635m.
Cosecha  Harvest: 2023

 

With this product you can get up to 620 IneffablePoints.

Project CATA Pacamara - Colombia - Washed Anaerobic 90h

Project Cata is the union of small producers of Salado Blanco in the department of Huila together with Catalina from CATA Coffee to give visibility and improve the conditions of these producers, helping them to achieve a better price through improved cultivation, classification and processing protocols.

This batch is made up solely of the Pacamara variety and represents the best fruits of these producers, picked at the optimum point of ripeness.

Once classified, the fruits are left to oxidize into cherry for 24 hours followed by 90-hour anaerobic fermentation in sealed tanks.

The fruits are then washed again with water and left to dry on raised beds for about 20 days until a moisture level of 11% is achieved in the grain.

Additional information

Weight N/A
Whole bean-Ground:

Whole bean, Ground for French Press, Ground for Cold Brew, Ground for AeroPress, Ground for V60, Ground for Chemex, Ground for Moka Pot, Ground for Espresso

Pack size:

250 gr., 1 kg.

Brand:

Ineffable Coffee

Filter-Espresso

Filter & Espresso

Preparation:

Filter Chemex, Filter V60, French Press, Espresso, Superautomatic, Italian Moka, AeroPress, Cold Brew

Flavour profile:

Fruity, complex, medium acidity

Process:

Washed, Special process

Spain (Mainland), Mallorca & Portugal 

  • Free shipping for order above 40€ for Spain (mainland), Mallorca & Portugal
  • For orders below 40€, shipping cost is 4€.
  • Shipping of coffee to the Canary Islands, Ibiza, Menorca y Formentera is 10€. For all other products shipping will be automatically calculated in checkout.
  • We will not ship at all to Ceuta, Melilla and Gibraltar.
  • You will receive tracking via email for all shipments.
  • Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
  • National and/or regional public holidays may affect estimated delivery times.
  • Delivery to mainland Spain in 24/48 hours, M-F.
  • Delivery to Balearic Islands in 3/7 days, M-F.
  • Delivery to Portugal in 3/7 days, M-F.
  • Delivery to the Canary Islands is shipped with Correos in 3/7 days, M-F, without tracking email.

Europe

  • Free shipping for orders over 99€ including coffee and some accessories.
  • Free shipping for orders over 99€ including coffee and some accessories.
  • Countries included: Austria, Belgium, Bulgaria, Croatia, Czech Republic, Denmark, Estonia, France, Finland, Germany, Greece, Hungary, Ireland, Italy, Latvia, Lithuania, Luxembourg, Monaco, Netherlands, Poland, Romania, Slovakia, Slovenia and Sweden.
  • For orders below 99€, the shipping costs will be automatically calculated when you enter your shipping address in the shopping cart.
  • Delivery in 4/7 days, M-F.
  • You will receive tracking via email for all shipments.
  • Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
  • National and/or regional public holidays may affect estimated delivery times.

World

  • Shipping costs will be automatically calculated when you enter your shipping address in the shopping cart.
  • You will receive tracking via email for all shipments.
  • Please note that customs duties and/or taxes in destination countries are not included in the shipping costs. They are external and unrelated to Ineffable Coffee, and they vary according to each country’s policies..
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Pacamara anaerobic coffee by CATA Project

The name of this coffee refers to an exciting project developed by Catalina, from CATA Coffee. It aims to give visibility and improve the conditions of small coffee producers in the municipality of Salado Blanco, in the Huila coffee region, Colombia.

The project is based upon giving support and advice to small producers in this region, who until now have not received it and lacked the necessary knowledge to grow specialty coffees.

Thanks to this project we are able to present to you a great coffee, with the knowledge that we are also supporting small producers having better living conditions.

Grupo de caficultores de colombia catando café

Project CATA

CATA coffee has trained and advised coffee farmers with farms of less than 1.5 hectares so that they can grow specialty coffees.

Many of them had never considered, or were even aware of, the possibility of growing specialty coffee. Even though they had been growing coffee for years, some even generations ago.

For this reason, they have been trained in soils, clean agriculture, maintenance of mills, tanks, water treatment, bag fermentation, physical and sensory advice ensuring that the coffee that is produced is in accordance with the highest processing standards.

This has allowed the creation of a special lot that, although coming from different producers under the supervision of the CATA project, has the best conditions to apply a special process such as 90-hour anaerobic fermentation.

The improvement and control of cultivation, classification and processing has allowed these small producers to achieve much better prices for their coffees. This translates into better living conditions for them.

Detalles del Cultivo de café en Colombia

Variety and Growing Conditions

The variety chosen for this batch has been the Pacamara. This variety is a hybrid between the Paca and Maragogipe variety and is characterized by large beans.

This variety was developed in El Salvador fifty years ago and is regularly present and wins the “Cup of Excellence” competition.

It has been cultivated at about 1636 meters above sea level. The Huila region has ideal environmental conditions for growing specialty coffees, one of the reasons it is famous.

Coffee processing

Only the best cherries at their optimum point of ripeness have been used for this batch. Once picked, the cherries are left to oxidize for 24 hours before going through anaerobic fermentation.

Anaerobic fermentation means introducing the cherries into sealed tanks so that oxygen does not go in. This generates a process that allows the microorganisms that are responsible for the breakdown of glucose molecules into simpler ones to act.

The purpose of an anaerobic fermentation is to achieve a specific cup profile by the transfusion of sugars to the bean.

Once the anaerobic fermentation is complete, the cherries are pulped and washed following the traditional washed process.

Drying takes place on raised beds for about twenty days, depending on weather conditions, until reaching a bean moisture level of eleven percent.

In this coffee you may taste notes of cotton candy, strawberry and sponge cake.

Pequeños productores de café de Colombia, Huila

Impact of Specialty Coffee on Local Communities

We always repeat, and we’ll not get tired of doing it, that specialty coffee is much more than a delicious and curated sensory experience.

The term specialty coffee also means that everyone involved in the production chain receives a fair reward for their work which allows them a decent life. This, in addition to using environmentally friendly cultivation and processing methods.

Projects like this go one step further, not only ensuring that coffee farmers receive a decent payment, but also striving to create the right conditions for this to be possible when they are not present in their places of origin.

Caficultor de Colombia, Huila

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This is the cold brew coffee recipe that we propose for you to make 600ml of cold brew. The ratio, in case you want to brew more or less than this quantity, is 1:15, 1gr of coffee for every 15gr/ml of water.

Recipe and equipment:

  • Coffee 40gr. (Use whichever coffee you prefer. We suggest coffees that you like in filter. The ones that are tagged with “Cold Brew” are our favourites).
  • Grind size: Comandante 16 clicks.
  • Water 600gr/ml at room temperature.
  • Water composition: 2 parts of Lanjarón for 1 part of Bezoya.
  • Mesh or silk.
  • Glass container (preferably with a lid).
  • Let it rest for 22 hours (in the fridge).

The way to make cold brew:

  • Grind the coffee with a medium grind. Comandante 16 clicks.
  • Pour the coffee directly into the mesh.
  • Introduce the mesh in the glass container.
  • Pour the water into the container through the mesh with the coffee.
  • Swirl to wet all the coffee.
  • Cover the container.
  • Let it rest for 22 hours in the fridge (beware of strong odors!).
  • When complete remove the mesh with the coffee and it will be ready.
  • Bonus: you can filter it again through a V60, Kalita or similar paper filter to obtain a clean and more crystalline result.
  • Keep it refrigerated.
  • This recipe is not to dilute. Not even with ice. If you add ice, the composition of the ice water will affect the taste of your drink. Better to make your own ice with the same composition of water proposed. If you use ice, you may want to lower the ratio (1:9 to 1:12).
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