Guatemala Red Pacamara Anaerobic In Cherry Washed SUBSCRIPTION 600 meters elevation and dried

600 meters elevation and dried slowly over 40 days in a precisely regulated environment

rib collar

built around controlled oxidation and extended

it embodies Los Naranjos’ precision and care yielding a clean

using Novonensis yeast in the fermentation process enhances the coffee's brightness

Guatemala Red Pacamara Anaerobic In Cherry Washed SUBSCRIPTION 600 meters elevation and driedThis Pacamara microlot from Finca Santa Sofia is processed as an Anaerobic in Cherry Washed, combining Guatemalas traditional washed methodology with an intentional anaerobic fermentation stage to increase aromatic intensity and structure. Freshly harvested cherries are placed into sealed containers to ferment without oxygen, creating an environment that enhances fruit expression, acidity, and body. After the anaerobic stage, the coffee is depulped