Gerson Mora - Yellow Pacamara Natural

MEET THE PRODUCER | Villa Pastora, an 8-hectare farm nestled in the hills of Huila, was founded nearly half a century ago by a woman named Pastora Anaconan. She tended the land carefully and entrusted her children to do the same. Today, however, it is Pastora’s grandson who oversees the family legacy – Gerson Mora. Gerson is part of the “new wave” of Colombian coffee producers who are combining traditional farming prowess with innovative processing techniques, and championing sustainability and quality control efforts as they do so. The farm itself benefits from an ideal combination of altitude, climate, and fertile soil, but it is Gerson’s careful hand and his relentless pursuit of quality which have elevated Villa Pastora to a very special place on the map.

TRUST THE PROCESS | After being handpicked at peak ripeness, whole coffee cherries undergo an initial oxidation period for 60 hours, during which time the fermented musto is collected. This musto, along with saccharomyces cerevisiae yeast (commonly used in beer brewing), is added back to the coffee for a round of anaerobic fermentation, this time for 92 hours. Finally the coffee is spread out for solar drying for 16 days, though it may be finished in mechanical dryers if the weather proves unfavorable.   

TAKE A SIP | As a variety, Yellow Pacamara is quite rare – and it gets its name because the cherries ripen at yellow instead of red! Despite its hue, however, this coffee is heavily red-fruited in profile, like red cherries. The body is big and round, boasting an acidity akin to cara cara oranges. It sips like hibiscus tea and finishes like milk chocolate, making it a perfect addition to our red label lineup. 

Origin | Palestina, Huila, Colombia

Producer | Gerson Mora

Farm | Villa Pastora

Process | Yeast Inoculated Natural

Variety | Yellow Pacamara

Elevation | 1680 MASL

Gerson Mora’s Yellow Pacamara, sourced from Palestina, Huila, represents a compelling intersection of rare genetics and modern processing. Grown at 1680 masl in Colombia · Palestina, Huila, this lot features the Yellow Pacamara varietal, a distinct mutation known for its large bean size and complex profile. By utilizing a yeast-inoculated natural process, Black & White Coffee Roasters highlights the potential for controlled fermentation to amplify specific sensory characteristics.

While traditional processing methods often rely on ambient microbes, yeast inoculation allows producers to steer the cup toward specific aromatic compounds. In this instance, the coffee presents notes of red cherries, cara cara oranges, hibiscus tea, and milk chocolate. For those looking to better understand these descriptors, the flavor wheel serves as a useful tool for identifying the nuances inherent in such experimental lots. This coffee stands as a testament to the evolving landscape of Colombian specialty production.