058

Their knowledge comes from generations spent in coffee-growing and have become known for their commitment to pushing modern post-harvest techniques. Their coffees are highly regarded and often seen at the top level of competition. This lot, a Pacamara, once picked first enters 'Balseo' - a water floatation to remove undesirable cherries and a 48 controlled oxidation. The next stage is an extended anaerobic stage for 150 hours before thermal conditioning, before finally sun drying.

This process creates an intense, bold flavour profile In the cup you'll find flavours of raspberry candy, cherries and rosewater.