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CGLE pacamara XO

CGLE pacamara XO

£45.00 GBP
£45.00 GBP
Sale Sold out
Taxes included.
Grind size
Weight

We no longer offer an espresso grind size; this is because we cannot guarantee it will be correct for every machine.

FAR FROM ORDINARY…

THIS COFFEE COMES IN 100g tins

THIS COFFEE WILL START TO SHIP 23/3

Variety: pacamara
Process: natural XO
Origin: Valle, colombia 
Finca: las margaritas 
Producer: cafe granja la Esperanza 

profile: cherry > pomegranate > chocolate liquor 

 Next up we have an absolute stonker from the world famous CGLE, our first coffee from them. They produce only world class lots, com petition level coffees only. We are proud to roast this natural pacamara XO. The XO refers to the patented process which gives  the coffee a slightly liquor profile. 

Pacamara takes up just over 6 hectares on Las Margaritas. Cherry is picked and brought over the small river that runs through the farm to the wet mill, where it is pulped mechanically after an initial fermentation of 19 – 22 hours as whole cherry. Second fermentation is for around 35 hours.

After fermentation, the coffee is left for a few hours in the silo and then is moved to solar drying for 28 days. Afterwards, it is storage for 3 months to help stabilize it and reduce the astringency of freshness

 

**IMPORTANT SHIPPING INFO**

ALL PACKAGES ARE SENT ‘TRACKED’

PLEASE SELECT FROM EITHER TRACKED 24 or TRACKED 48 (UK)

PURCHASE ANY 2+ BAGS TO GET A SHIPPING UPGRADE TO TRACKED 24

Brew Guide Below

Temperature

For pour-over filter methods, aim for the mid 80’s. We are aiming to preserve the sweetness of these coffees. Espresso, aim for lower 90’s.

Ratios / dose / bloom

Pour over:

Larger doses, smaller water ratios. 

Initiate a bloom with minimal water, leave for up to a minute then start your pulse pours to the desired amount.

Espresso:

For larger doses, aim for a slightly larger yield than a 1:2 ratio but again cater to your taste. Use a pre-infusion if possible. Aim for an extraction in the mid-20 seconds.

Rest periods

Please ensure a rest period of at least 3 weeks for ALL brew methods; each coffee will be different in terms of rest needed. All our coffees will benefit from a substantial rest period of anywhere from 3-6 weeks (!) Ideally, you will grind what coffee you need and not keep pre-ground coffee for any length of time. Espresso generally needs a longer rest period than filter coffees, to fully de-gas and settle. 

Freezing

Please don’t freeze our coffees, it’s largely to do with the nature of the rest periods needed to develop profiles. As soon as a coffee is frozen, the development stage stops. 

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our process

we roast coffee in Livingston, near Edinburgh. Our roaster of choice is a typhoon fluid bed roaster. All electric.

all our coffees are rested before selling, to ensure they have developed fully before brewing. Optimal drinking is around the 3 week past roast date mark, although each coffee is uniquely different.

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Coffee Info

Good to know

Roast Dates


We roast our coffees fresh every week so they can be enjoyed at their best – after a short rest. Following roasting, beans release CO₂, and their flavours gently settle, which is why we recommend letting them rest before brewing. For all brew types, they are best left for 3-4 weeks post-roast for optimum flavour. Store your coffee in a cool, dark place in a sealed bag or airtight container, and you’ll taste the clarity, sweetness, and balance that proper resting brings.

How our coffee gets to you

Otherwise known as Shipping and Despatch - we use Royal Mail if shipping in the UK and UPS if shipping abroad. We aim to ship off ASAP after purchase. This is different for pre-orders or some limited runs, so be sure to either check the product page, or ask!

Unsure about something?

If you want clarity on anything or some help with brewing methods, just get in touch. No such thing as a stupid question...

Best place to reach us is on Instagram, through the website or andrew@thesourcecoffee.co.uk