Double Ferment Pacamara: Huila, Colombia
When it comes to agriculture, hybrid is often considered a dirty word. However, hybridization and selective breeding are sometimes the only way to keep plants viable in certain environments. The Pacamara variety is an attempt to capture the unique acidity and fruit characteristics of the Maragogype variety with the sturdiness and yield of the Pacas variety. As though the variety itself wasn’t special enough, this lot has been double-fermented, first in-cherry (dry) then post-pulping (wet) to draw out specific byproducts and flavor characteristics in the acid profile.
The result is a dynamic blend of malic/citric flavors and lactic flavors that presents like an orange creamsicle and finishes like smooth, sweet caramel sauce.
When it comes to agriculture, hybrid is often considered a dirty word. However, hybridization and selective breeding are sometimes the only way to keep plants viable in certain environments. The Pacamara variety is an attempt to capture the unique acidity and fruit characteristics of the Maragogype variety with the sturdiness and yield of the Pacas variety. As though the variety itself wasn’t special enough, this lot has been double-fermented, first in-cherry (dry) then post-pulping (wet) to draw out specific byproducts and flavor characteristics in the acid profile.
The result is a dynamic blend of malic/citric flavors and lactic flavors that presents like an orange creamsicle and finishes like smooth, sweet caramel sauce.
When it comes to agriculture, hybrid is often considered a dirty word. However, hybridization and selective breeding are sometimes the only way to keep plants viable in certain environments. The Pacamara variety is an attempt to capture the unique acidity and fruit characteristics of the Maragogype variety with the sturdiness and yield of the Pacas variety. As though the variety itself wasn’t special enough, this lot has been double-fermented, first in-cherry (dry) then post-pulping (wet) to draw out specific byproducts and flavor characteristics in the acid profile.
The result is a dynamic blend of malic/citric flavors and lactic flavors that presents like an orange creamsicle and finishes like smooth, sweet caramel sauce.