Lot #9 - Anaerobic in 18-y.o Rum Oak Barrel for 120hr Pacamara
PRODUCER | Ana Maria & Nicolas Eduardo Crespo
FARM | Pillcocaja
COUNTRY | Ecuador
REGION | Azuay
VARIETAL | Pacamara
LOT | #9 / 28kg
PROCESS | "INTI" 18-y.o. Rum Oak Barrel Anaerobic for 120 hours
DRYING | Slow dry on African beds
ELEVATION | 1650-1700 masl
HARVEST | October 2021 - February 2022
TASTING NOTES | Passion fruit, tangerine, lime, peach
The technique used to ferment these two powerful varietals (Sydra / Pacamara) began as a project to create something distinctive in the final cup. Pillcocaja partnered with the most recognized Ecuadorian producer of brandy and rum, Zhumir. They provided French oak barrels in which rum was aged for legitimate 18 years in their cellars. This rum is called “Ron Zhumir Bicentenario”.
The challenge was to adapt caps and valves of stainless steel to two barrels. All done the same day that the rum was released. We placed the coffee in the barrels for 48 hours and blended it with all the fresh aromas inside the barrels. This transferred unique flavors from the aged rum to the coffee. It was important for us that the wood of the barrel was still moist and hermetically sealed for a correct anaerobic fermentation of strict 120 hours.
Finally, the coffee was dried slowly in the dryer room in African beds of a single level to achieve uniformity. We baptized this technique as INTI, which in the native Quechua language means “Sun God”, due to its powerful profile and history.
