Colombia | Faber Pacheco

Region | El Tambo, Cauca

What we taste | Concord Grape, Plum, 70% Cacao Dark Chocolate

Varietal | Maragogype

Raised on his family’s farm, Faber continues a tradition that began with his great-grandparents; One built on care, consistency, and respect for the land. Over the past 16 years, Faber and his father have focused on growing exotic varietals and refining their processing to bring out the best in each harvest.

This lot is a reflection of their hard work and innovation.

Their journey has led them to this special naturally-processed coffee using a thermal shock method. After picking, the cherries are carefully sorted and hand-selected to ensure only the highest quality fruit is used. They then go through a thermal shock process, cycled 4 times between warm and cold water to stabilize the cherries and prepare them for fermentation.

The coffee is fermented in low-oxygen conditions for 720 hours to develop sweetness and complexity, then slowly dried over the course of nearly two months. This extended, intentional process helps create a coffee that is unique, structured, and layered with intense, fruity, savory notes.

Faber’s goal is simple: work with what the land provides and bring out something special in every harvest. “For me, it is about knowing what the soil offers to develop a cup of coffee that represents our farm,” says Faber. 

Maiden is excited to share this single origin with our coffee community and showcase a coffee that brought many new faces to our booth at Coffee Fest New York. We have roasted Faber Pacheco’s harvests in the past and will continue to do so as what he produces is always memorable and worth every penny.

Producer | Faber Pacheco

Process | Thermal Shock Natural

Altitude | 1790 MASL

Roast Level | Light