Hypergoat Coffee Roasters
Colombia Cauca Faber Pacheco- Anniversary Limited Edition- Whole Beans
Colombia Cauca Faber Pacheco- Anniversary Limited Edition- Whole Beans
Couldn't load pickup availability
Origin: Cauca, Colombia
Cultivar: Colombia
Process: Natural
Roast Level: Light
Taste profile: Lemongrass, Lavender, Tropical Fruit
To celebrate the second anniversary of Hypergoat Cafe, we wanted to release something especially distinctive. This limited-edition microlot comes from Faber Pacheco, a second-generation coffee producer in Cauca, Colombia, whose work combines generations of coffee farming with an experimental approach to processing.
Faber has spent more than 15 years working alongside his father at San Javier, while developing his own work with specialty coffee and fermentation. Beyond the farm, he has also worked as a barista, roaster, and processing instructor, sharing his experience with a new generation of Colombian coffee producers.
This lot uses a Mosto fermentation, a process in which the liquid produced during coffee fermentation is collected and used to inoculate another batch of coffee. Similar in concept to maintaining a fermentation starter, the technique allows the producer to guide fermentation using microorganisms already present in the coffee itself.
The result is an exceptionally aromatic and expressive cup. We find lavender and lemongrass up front, followed by vibrant tropical fruit, pronounced sweetness, and a clean, structured finish.
We sourced this coffee through our partners at Cosecha Traders, and roasted only a small quantity for this anniversary release.
Flavor notes: Lemongrass • Lavender • Tropical Fruit
Share
Coffee background
Learn more about this coffee origins.
Straight from the source
Faber Pacheco is a second-generation coffee producer working at San Javier in Cauca, Colombia. Coffee has been part of his family for generations, and for more than 15 years he has worked alongside his father while exploring specialty varieties and increasingly sophisticated approaches to fermentation and processing.
His farm sits at approximately 1,790 meters above sea level and incorporates a diverse, shade-grown agricultural system. Lore Roasters
For this lot, Faber uses a Mosto fermentation. During fermentation, coffee cherries naturally release a sweet, microorganism-rich liquid known as mosto. Rather than discard it, the liquid is collected and introduced into another batch of coffee, acting as a fermentation starter and helping shape the development of the coffee.
The cup is intensely aromatic but still clean and structured, with lavender, lemongrass, tropical fruit, and a long, sweet finish.
We sourced this small lot through our partners at Cosecha Traders as a limited release celebrating two years of Hypergoat Cafe.