Pablo Bamaca's 1.68 Hectare farm is certified organic, and grows Bourbon and Caturra varieties under the cover of shade, at 2200 metres above sea leve. Coffee is picked ripe and depulped the same day, before being fermented dry for 18028 hours. It's then washed two or three times to remove mucilage, before beind dried on patios for three to four days
Region : Sipacapa, San Marcos
Varietal : Caturra, Bourbon
Process : Washed
Flavour Notes : Chocolate, Honey, Stonefruit
Roast Level :Single Origin Espresso Profile
