Grown in harmony with Mother Earth by an Indigenous community near the Nevado del Huila Natural Park, this coffee carries the legacy of peace and conservation. With over 4,000 hectares of preserved forest, exotic varieties, and a natural process that saves water, each cup reflects sustainability, cultural heritage, and world-class quality.
Pacamara
Colombia - ASOCANAFI - Pacamara - Natural by Sail
PacamaraNatural
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Coffee born from peace, nature, and ancestral heritage.
This coffee is organically produced and cultivated in harmony with Mother Earth by an Indigenous community, signatories of the first registered peace agreement with the former FARC-EP. Our lands are located near the Nevado del Huila Natural Park, where we preserve more than 4,000 hectares of forest and biodiversity.
The coffee comes from exotic varieties recognized among the finest in the world. Every day we strive to improve our practices, reduce our environmental impact, and work in balance with our territory.
This coffee is processed naturally, a method that requires almost no water, helping us conserve this vital resource. After harvesting 90% of ripe cherries, the coffee is fermented in bags for 6 days and then dried mechanically in silos.
The result is a coffee that embodies sustainability, cultural heritage, and exceptional quality.
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Terroir Resguardo Indigena de Paez
In the southern mountains of Tolima, within the municipality of Planadas, lies the Páez Indigenous Reservation in Gaitania. Nestled on the slopes of the Central Andes, this territory is shaped by rugged mountains, volcanic soils, native forests, and the waters of the Atá River basin. Coffee is cultivated here between 1,400 and 2,000 meters above sea level, where steep slopes and diverse microclimates create ideal conditions for producing distinctive specialty coffees.
The climate is temperate and humid, with average temperatures ranging from 17 to 21 °C, annual rainfall of 1,800 to 2,200 mm, and relative humidity around 75–85%. Volcanic, loamy-clay soils rich in organic matter provide excellent fertility, while the slightly acidic pH offers a perfect environment for Arabica coffee.
Coffees from the Páez Reservation are renowned for their bright, complex acidity, pronounced natural sweetness reminiscent of panela, honey, and tropical fruits, and a medium to creamy body with a silky mouthfeel. Flavor notes often include citrus, floral tones, cocoa, and sugarcane, resulting in layered and expressive cups.
Beyond its geography, the Páez Reservation reflects the cultural identity of the Nasa (Páez) people, who cultivate coffee on small family plots with traditional, often organic, practices that honor their spiritual connection to the land. The coffee here is not only celebrated for its cup quality but also for its social value, symbolizing the resilience, autonomy, and heritage of the indigenous community.
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Analyzed to the nearest gram
Find detailed physical and sensory analyzes of your coffee in the quality sheet with:
- Density
- The humidity level
- Water activity
- Colorimetry
- The sieve
- The nature of the defects
- The score and its details
- The aromatic profile (downloadable)
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